Description: In addition to the typical minerality, we can admire its fine, slightly exotic aromas of citrus, mango and citrus fruits. Good acidity brings out its freshness and liveliness, and the optimal alcohol level makes it easy to drink and very friendly, balancing the delicate body with the pleasant taste of cluster fruits.
Vinification: The harvest was in the morning and the grapes were immediately sheltered from the dry snow. After chopping and extracting, the grape must was pressed harder up to 1.4 bar. The must was then brought to a temperature of 9 °C. Deburring was done in 24 hours. The beginning of the alcoholic fermentation was made at a temperature of 17°C, after which the temperature dropped to 14°C and was maintained for 18 days.