100% selective hand-harvesting, in 10 kg crates. Grape cooling to +7 ゚C.
Cryomaceration of the mustule 4 days after destemming. Fermented in stainless steel vats at average temperatures of 22-25 ゚C with native and selective yeast mix.
20% of the wine matured in new Carpathian (Transylvanian) oak barrels for 6 months, with batonnage and careful monitoring of the evolution. 80% of the wine vinified and aged in stainless steel vats, with 6 months of batonnage.