Indigenous white wine from the Vipava Valley. It is fresh and full of flavor. The aroma is a mixture of fruit and flowers. It is the wine of the future as it has been overlooked for a long time, but wine lovers are rediscovering it. After harvesting, the berries are macerated for 10 hours and then squeezed. Aging and fermentation take place in stainless steel tanks. After eight months, the wine is bottled.