Carpe Diem

Bright yellow colour. On the nose seductive aroma of peach blossom, melon, juicy lemon, grapefruit, and freshly mown grass take over. Rich and crispy on the palate. It has excellent balance with predominant citrusy flavour, grassy notes and mineral undertones.

The plants are from French and Italian origin with average age of 15 years. The forming is single vertical shoot positioning (VSP or single guyot), the density is 5000 plants per hectare. The yield is controlled at 9-10 ton/ha. Regulation of production, e.g., green pruning is made when the height of the shoots is 15-20 cm. Water balance is controlled daily. The harvest takes place in the early mornings. Hand-picked grapes are carried out with 10–12 kg boxes. After immediate cooling the grapes are carefully double sorted by hand. At first the whole clusters are sorted and after being destemmed, the second sorting of the grapes is carried out. The finest selection of grapes are sent by gravity for gentle pressing. A cold soak takes place in order to allow aromas from the skin to penetrate the grape juice. The grapes are than strained and delicately pressed into stainless steel vats. Clarification for a few days preceded the yeasts introduction and slow fermentation at controlled temperature. Upon finishing the fermentation, the wine is cooled and kept on the lees for certain period, batonnage is carried out if necessary. Filtration, clarification and blending complete the winemaking process.