Aroma of burnt matchstick, sweat and animal nuances fruits - strawberry and raspberry. Strictly tight body nature of moss leaf green, freshly mown grass, mountain meadow and forest moss. Juicy acids with good length.
Vinification:
The cooled grape passes through vibration table for hand sorting of grape stems. The destemmed grape is sorted on sorting table and then processed in 3 cubic meters pneumatic press where the whole grapes are pressed on 1, 2 Bar. The grape juice is clarified and put to ferment at 12-15ºС. Clearing and stabilization.
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