Technology and method of vinification:

The cooled grapes pass through a vibrating table for manual selection of the bunches. The crushed grapes enter a 2 cubic meter pneumatic press, where the berries are pressed whole to a pressure of 1.2 Bar. Cold enzymatic clarification, followed by fermentation with a pure culture of wine yeast at 13-15°C. Aging "sur lie" for 6 months Blending of the batches, stabilization, filtration and bottling.

Terroir:

Transitional continental climate with cool, dry summers and warm winters. The region is characterized by the natural phenomenon of "vechernik" - a light wind that appears in the evening and stops before noon, as a result of the different heating of the air between the plains and mountains. Evening primrose is an excellent regulator of alcoholic fermentation and favors the formation of aromatic substances in grapes. The soils are sandy-clay and clay-limestone.

Barrel aging:

None

Annotation:

Sparkling, crystal-yellow color with greenish hues. The wine is fresh, spicy and balanced. The floral and buttery notes of Chardonnay intertwine perfectly with the herbaceous and citrus nuances of Sauvignon Blanc. Volumetric and tight body with pleasantly harmonious acidity and a spicy citrus accent in the aftertaste.

Development potential:

2-3 years at t 13-18°C and air humidity maximum 85%