Careful manual harvesting, 4 hours of skin contact, gentle pressing and natural fermentation in 1000l Hungarian oak barrels.
10 months in 1000l used, oak barrels, then further airtight maturation in 1000 and 1500 tanks.
Dry wine, with medium acidity, medium golden yellow color with a hint of copper and medium bodied. The aroma is characteristic of ripe peach, quince, southern fruits, mango, slight. On the palate flavours of quince and pear, are returned, complemented by a very exciting salty-minerality reminiscent of olives.