The grapes are mostly from old vines, with the ratio between the varieties being 40% each Chardonnay and Viognier, and Incense 20%. The three varieties are fermented with wild yeasts, together, and aged for 10 months in eight Bulgarian barrels of 400 litres each (3 new with firing technology by oenologist Maria Stoeva and 5 used). Thanks to the periodic batonage (lifting of the lees) during barrel ageing, this wine has more fat and structure.

With the excellent harmony between the three varieties, a fruity-floral character is preserved, delicately enriched by the contact with the Bulgarian oak. It reveals a multi-layered aromatic palette of delicate white flowers, toasted bread, buttercream and nut desserts, fruity nuances of quince, white cherry intertwined with herbal notes. The body is juicy and voluminous, with good structure and finesse.

Suitable food: fish rich in flavour – eel, salmon (can be smoked), chicken, turkey and rabbit dishes, creamy pasta, truffle and cheese pasta.