Fermentation with natural yeast begins in steel tanks and ends in large oak barrels.
After malolactic fermentation, the wine is aged in oak barrels for 12-18 months and 3-6 months in bottle.
The storage potential of Plussar is 4-5 years.
Wine of soft red color. The taste of wine is pleasant, drinkable, with a light texture, fine tannins, fresh acidity and elegant long aftertaste. The aroma of wine is filled with tones of fresh fruits and berries (raspberries, cherries) and spicy skin tones.