Early harvest. Sorting berries. Soft pressing. Temperature-controlled fermentation at low temperatures. Malolactic fermentation is not carried out. Secondary fermentation at a temperature of + 18 ° C in steel tanks and aging on the lees. Filtration, bottling.
The wine is pale straw-colored with a thin perlage. The delicate aroma has shades of apricots, peaches, and white flowers. Harmonious and fresh taste, bright acidity, citrus tones – orange, mandarin, mineral notes in a long aftertaste.