Vineyard: Own vineyard near the village of Gradetz
Winemaking: Hand-picked in the middle of August (the first grape variety to be picked). The yield is 450-480 kg/dka. It is fermented for 8-10 days at 14-15 degrees temperature, after which it is aged on the lees for 18 months in old Bulgarian oak barrels.
Soils: Alluvial, 6 million years old
Colour: Intense golden yellow
Nose: Notes of white flowers & stone fruits added to a purposely present oxidative hint.
Palate: A very pronounced minerality, vibrant freshness, combined with acacia and almond notes, well integrated oak, elegant & long finish.
Asian food, mushroom dishes, garlic prawns.