Cold-soak occurs for 8 hours at 10° C. Subsequently, the must is pressed pneumatically in low pressures and the fermentation starts in stainless-steel tanks of controlled low temperature (13° C -16° C), which lasts up to 20 days.

The wine has a pronounced intense and complex aromatic character reminiscent of tropical fruit, flowers, rose and Turkish delight (lucoum). Its mouthfeel is balanced and rich, with a pleasant, refreshing acidity.

Chinese, Thai cuisine, salads with tropical fruits and bluecheese.