Hand harvesting in crates. 20% of the amount is completely spontaneous fermentation. 80% of the amount – spontaneous start of alcoholic fermentation, with selected yeast added after the first 1/3 of the fermentation. 3 months aging on the lees, using batonnage technique (lifting the lees weekly).
Harvest 2021 – Hand harvesting in crates. Draining without contact with the skins. Spontaneous fermentation. After starting the fermentation – blending with the base from the 2020 vintage. Bottling at the last stage of fermentation. Fermentation ends in bottle. Disgorged at the end of January 2022.
Hand harvesting in crates. Cold maceration within 7 days. 90% have a spontaneous start of alcoholic fermentation and after the formation of 4% alcohol, selected yeasts are added. 10% have entirely spontaneous alcoholic fermentation. Spontaneous malolactic fermentation takes place in oak barrels. 40% of the quantity is matured in Bulgarian oak.