Color: Light golden color with greenish reflection.
Aromas: Peach, apricot and banana with some mint in the background.
Palate: Initial palate is full of banana, quince, white nectarine and peach. The natural sweetness is seamlessly balanced by crisp acidity, with the flecks of grapefruit notes in a prolonged aftertaste.
Grapes are hand-picked at the optimal level of their maturity (at the end of October – beginning of November). Softly destemmed grapes are cooled down to 4-6 °C and then gently pressed in a pneumatic press. Later, the settled and clear juice starts fermenting slowly at a strictly controlled temperature (15 °C) in stainless-steel tanks. When the fermenting juice reaches the optimal sugar/acidity balance, the fermentation is terminated by cooling to retain the natural sweetness and freshness of the wine. Until being bottled, the wine is kept at a temperature of about 0 °C.
On its own, fish and chicken pates and tasty cheese. t: 8-10°C.