semi-dry white wine
The grapes were picked in the second half of October when they reached full technological maturity. After that, the processing was carried out according to the technology for orange wines, which implies that the liquid part remains in contact with the skin of the grapes for some time and that alcoholic fermentation takes place in this way. In this case, the contact time was extended even after the finished fermentation and lasted a total of 3 months.
After draining the wine from the pomace, the liquid part was transferred to barrique barrels with a volume of 225 litres and spent there for the next 6 months.
The wine is minimally treated with oenological preparations, clarified naturally and not filtered.
It is highly aromatic and that is what adorns it to the greatest extent, as well as the unusual taste typical of wines of this type.