Origin: Armavir region
Harvest date: Mid - September
Climate: Continental climate. Vineyards are situated at altitudes of 850 – 1000 meters above sea level.
Yield: 65 hl/ha
Winemaking: Manual harvest. Gentle membrane pressing with inert gas. Two weeks of alcoholic fermentation at the temperature between 14˚C to 16˚C in stainless steel tanks.
Tasting notes: Pale straw color with green hint. Subtle fruity aromas (quince and yellow fruits). Mouth is smooth and well-balanced.
Food pairing: Ideal for seafood and chicken
Serving temperature: 10°C
Consulting winemaker: Jean-Baptiste Soula