Viognier, Pinot Gris, Chardonnay, Sauvignon Blanc, Sauvignon Gris. The percentage of every variety varies every vintage depending on the year in order to achieve perfect balance and taste of the wine.
The grapes are processed by classical techniques involving cooling of grapes, sorting, selection, and direct pressing. Following clarification of musts and alcoholic fermentation at 12-14°C. Retention on sediment and stirring.
San Francisco Int. Wine Competition 2013 – Double Gold Medal
San Francisco International Wine Competition 2012– Gold Medal
China Wine & Spirits Awards 2013 – Double Gold Medal