Grapes are hand-picked at the optimum of their maturity end of September and beginning of October. Softly de-stemmed grapes are cooled down to t 4-6°C , macerated on skins for 8 hours and then gently pressed in the pneumatic press. Later, the settled and free run clear juice starts fermenting slowly at precisely controlled temperature (15-18°C) in stainless steel tanks. After the fermentation completes the wine is racked clean to another tank for further refinement. 30% of the wine is aged in oak barrels for 4 month. Wine is released not earlier than September following to the vintage year.
Tasting Notes
Color:
Bright deep yellow color.
Aromas:
Lemon and grapefruit are perfectly combined with vanilla and fried bread notes.
Palate:
Full bodied, elegant, complex and round, with banana and tropical fruit at the initial palate is perfectly balanced by fresh citric finish with some oaky notes.