Hand picking of grapes. It is made from the juice of the first pressing according to the classical technology, according to which, after the end of the primary fermentation, the wine is bottled, where the secondary fermentation takes place. The bottles are placed with their neck down at an angle of 45 degrees and held in this position for 4 to 5 years, until
until sediment collects at the bottom of the bottle and the wine is completely clear. Special equipment is used to extract the sediment, and in order to reduce the loss of carbon dioxide and wine, the neck of the bottle is frozen immediately before disgorging.
Eye: Light golden in color with light lemon reflections.
Nose: Tones of flowers and citrus fruits dominate, to which are added notes of hot bread crust.
Mouth: Perfect balance and refreshing acidity. Intense, but delicate taste reveals tones of citrus, green apple, ripe quince.
Aftertaste: Long aftertaste with hints of toasted buns.
