Gentle peachy rose colour with silvery metallic sheen; Cool and crisp fruity green aroma; Thick and fresh flavour with a distinct mineral character
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In order to extract a fine and elegant juice, the grapes are processed and pressed at temperatures of 6 to 8˚С. The juice is separated by two methods: by direct pressing with maceration of 3 to 4 hours. Pressed with gentle techniques; The two musts ferment separately at 14 to 16˚С. The two wines are blended after maturing for 45 days on top of their sediments.