The grapes are harvested by hand, the wine was produced using classical winemaking technologies and modern, state-of-the-art equipment. Maceration on the lees and fermentation take place for 20 days in oak channels. During fermentation, every effort is made to optimize the extraction of aromas from all commercially available grape varieties in order to obtain a variety that has the characteristics of that wine. The winemaking process continues over a 14-month period in 225-liter barrels, followed by an extended aging period of 2 years in large Krasnodar oak barrels. This allows you to get a fiery and balanced wine.
