White wines

White grapes are harvested at temperature below +15°С.

Clean grapes are pressed in three rounds, with increasing pressure; juice of the highest quality comes from the first press. Juice is tasted after each press by our winemakers.

Grape juice is vinificated in stainless steel tanks. Daily tastings help monitor colour, taste and aroma evolution. We use modern French equipment to control and change temperature in each tank if needed.

Our premium wines are aged in oak barrels imported from France. We use barrels made of French, American and Hungarian oak that are also smoked differently. By combining these types of barrels we create unique and more complex blendings.

Red wines

Hand-picked clean grapes are macerated in stainless steel tanks for 24-72 hours. Young wine is tasted every 12 hours to see when maximum of taste and aromas are extracted from the grapes.

Winemaker then increases temperature in the tanks to +18°С to start fermentation of the red wines (still with some skins and seeds). Wine is tasted every day to see when sugar is tranformed into alcohol and when the tannins are at the right level.

After second maceration at +25°С wine is cleaned and then left for further fermentation.

Our best red wines are aged in French smoked oak barrels.

Barrels

We use French barrels made of different kinds of oak and blend wines aged in different barrels.

American oak gives strong woody aroma (tones of baked bred and butter). French oak adds tannins necessary for longer aging. Hungarian oak balances excessive wooddy tones and tannins.

After several months of aging in barrels wines are tasted again and final blendings are created to bring the best out of each wine and guarantee excelleng potential for aging.