After harvesting, the berries are mechanically pressed at low pressure. Thermoregulated fermentation at low temperatures for 2 weeks. Only the first-pressed wort is fermented. Spontaneous malolactic fermentation immediately after alcoholic fermentation. Natural lightening without filtration. Sulfitation is minimized. 5% of the wine is aged in oak barrels for 12 months. The total exposure on a thin lees is 36 months.
Deep golden color. Intense fruity aroma with peach tones and a slight hint of spicy spices. The complex taste is saturated with bright floral and fruity tones with hints of quince jelly in a long refreshing aftertaste.