Blue marl soil.
Harvested by hand from 20-year-old vines. The berries are sorted and delicately pressed. Fermentation with natural yeast takes place in large old oak barrels (228-400 liters). Malolactic fermentation is also carried out.
Exposure in oak barrels lasts 12 months, after bottling the wine matures in bottles for 3-6 months.
Storage potential-3-4 years.
The wine is golden in color. The taste of wine is bright, with fresh acidity, hints of butter and nuts, mineral aftertaste. The unique aroma of wine reveals notes of white flowers and fruits, toasted hazelnuts and cream.