Handpicked selectively harvested Marselan grapes. Upon its arrival the fruit went through additional sorting in the winery, followed by placing the whole clusters in closed vats filled with Co2 for approximately 72 hours. The inert environment, lacking Oxygen, generated fermentation within the grapes, a process that granted the final wine an additional elegant and complex layer of floral aromas. Following several days, when part of the grapes burst and poured out juices, the vat was opened and a delicate mixing by way of traditionally punching down the content began. The process resulted in disintegration of additional grapes and a better extraction of fruit flavors and aroma. At the end of approximately three weeks’ fermentation process, the wine was separated from the skins through gentle pressing alone, in order to avoid bitterness, tannins and acidity levels that will not meet elegant and complex expectations. Aging in barrels – aging for a period of 11 months in oak barrels from Burgundy, France, resulted in maintaining a fresh, elegant and floral wine character. Furthermore, the process added an extraordinary layer of finesse, restraint and seasoning. The wine was bottled without filtering processes.