Fast pressing, sedimentation, separate fermentation of varieties in duration of 12 hours at 16 °C. keeping at fine yeast sediment for 3 months with stirring. Followed by repeated inoculation of yeast for start of secondary fermentation in autoclave tanks- special tanks for productionof sparklig wines by Charmat method. Fermentation lasts for 14 days. After that, autolysis of yeast for 5 months. Followed by filtration and preparation for bottling.
At 6-8 °C in a sparkling wine glass or common glass for white wines
Light rose color. Modern, simple, mild intensity.
Attractive and pure scent of medium intensity. Mild fruity with distinctive citrus and fresh red fruit such as sour cherry and raspberry with a touch of mild yeast notes.
Dry, fresh accompanied by numerous rounded bubbles. Fluttering, unobtrusive fresh aroma.