Harvest of the grapes two weeks before the full ripeness to obtain a balanced acidity. Pressing at low pressure, vinification at a temperature of 12 ° - 14 ° C. Use of champagne yeasts on which the wine is held until bottling.
The Chardonnay is vinified separately in stainless steel tanks. Blass straw yellow. In the nose intensely and fruitful, with notes of exotic fruits and aromas of the robinia flower. Fresh, soft and mineral in the palate."