Fast pressing, sedimentation, separate fermentation lasting for 12 days at 16 °C with malolactic fermentation. Keeping at fine yeast sediment for 3 months with stirring.
At 10-12 °C in a universal medium size glass.
Rose color with a glimmer of fresh salmon.
Attractive and pure scent. Mild, fruity with emphasized fresh red fruit reminding of raspberries with a touch of herbal sage note.
Dry, soft, rounded, decent accompanied by buttery notes and pleasant, unobtrussive freshness. Rich, full and lasting taste.