Brioche, vanilla, pineapple and green apple
The dominant aroma is ripe yellow apple, pineapple, apricot accompanied by mild citrus in the background. The aromas of yeast are emphasized - creamy flavors, toast, brioche.
Pairing with food
Recommended as an aperitif or with shellfish, crabs, shrimps and with fattier white fish. Also, it can be a nice end to the dinner with a classic cheese or apple pie and custard pie ('kremšnita').
Reduced sugar: 2,3 g/l
Total acidity: 7,2 g/l
Grapes were picked at the end of August to preserve natural acidity. Primary fermentation of base wine took place at 16 °C. Primary fermentation was followed by stabilization and filtration of base wine and few months after harvest secondary fermentation was started and wine was bottled. At the end of the secondary fermentation in the bottles, the wine aged for 36 months on a fine yeast sediment. Then it was disgorged without the addition of dosage liqueur "Brut nature" and aged for another three months before going on the market.