We adjusted the raw material and technological approach to achieve a wine with pronounced fruity aromas and flavors. We carefully monitored the ripening of the red grape varieties. 70% of the grapes for this wine were harvested on September 18, when we had enough aroma, not overly high sugars (typical for the region), and still some immature tannins. These grapes of Cabernet Sauvignon, Cabernet Franc, and Syrah varieties were processed into a blend, balanced with a little Mourvèdre juice for freshness. Fermentation took place at a temperature of 20 – 22 °C with cultured yeasts designed for white wine production, aiming to preserve the fruity aromas and limit tannin extraction. To balance and enhance the taste, the remaining 30% in this wine were blended at a later stage from wines vinified for aging purposes. 100% fermentation and storage occurred in stainless steel vessels. Upon completion of all processes, the wine was naturally clarified at low temperatures. Gentle filtration before bottling. The possibility of slight crystal sedimentation exists.