Direct pressing, followed by a light maceration in the press and the selective extraction of the free-flowing wine fraction, which led to the delicate color of the onion leaf. Aggressive deburring and fermentation at a controlled temperature of 12-14 degrees Celsius.

Olfactory notes:
High aromatic intensity of cherries and overripe strawberries.

Tasting notes:
Fresh, with cherry flavors, well-integrated acidity and medium-long aftertaste.