In the vineyard: Slavyantsi village, Bash Koliba vineyard
The grapes were hand-picked at optimum ripeness and sorted at vineyard and winery. The Bash Koliba vineyard is split into two parts: heavier soil adding weight to the wine, and lighter earth bringing delicate varietal aromas.
In the Cellar: The major part of the juice was tank-fermented at 14˚C - 16˚C with different yeasts to reveal the full spectrum of the varietal character. Bottled after spending two months on the lees, giving to the wine greater complexity and length.
TA: 5.8 g/l
Residual sugar: dry
In the glass: Vibrant acidity gives sleekness to the wine, on a backbone of yellow plums, orange peel and almonds. Smoky minerality complements the surprisingly full weight, while spices and pink grapefruit emerge out of the succulent, tangy finish. A perfect example of elegance backed up by substance.
Recommended Cellaring: 0-3 years