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
It is a light amber color wine with orange hints.
Nose is intense, with aromas of white
fruits and fine herbs flavours. Mouth is complex and mineral, finishing on
herby aromas and fresh tannins derived from traditional, long skin maceration.

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