It is currently our most recognizable line of wine. All white wines in this line are macerated for 14 days in stainless steel tanks, then pressed. After pressing, they are returned to stainless steel tanks to complete fermentation at a controlled temperature of around 18 degrees Celsius. Then they are transferred to wooden barrels, where they age for 10 to 12 months.
The wines are served at a temperature of 13-16 degrees Celsius.
