PREMIER
- Wine reflects its terroir
- Completely matured grapes that are left on vines for 30-60 days after the end of vegetation
- Careful work with the skin is an important factor for obtaining high quality wine (extract and antioxidants) that reflects its origin, its “own soil”, its terroir
- Careful work with yeasts, the “mother” of winemaking technology, is related to sensitive work with SO2 and long (one year) aging on yeasts
- Natural winemaking without clarification and bottling without filtration
- Following wine aging in bottles, dry white wines min. for 24 months, red wines min. for 36 months
- Wine is rich with extract (over 22 g/l for white and over 24 g/l for red wine), the amount of total SO2 is less than 60 mg…except for AUR 07 all wines have reduced sugars less than 4 g…
