Vinification
Grapes are hand-picked at the optimum of their maturity in the second decade of September. After soft destemming, without crushing grapes are transferred to Qvevri for fermentation. The latter lasts for about 3 weeks, followed by the malolactic fermentation. Later the Qvevris are refilled, sealed and left for 3-month long skin maceration. In late December- early January clarified wine is transferred to the tanks for few months and after bottled.
Tasting Notes
Is light orange color wine with golden highlights. Nose is intense, with aromas of dried
apricots, yellow peach and melon. Mouth is soft and rich finishing on
elegant citrus custard notes and long silky tannins. Drink now until 2025

Food matching
Salads, grilled white meat and fish. T 11-130C