Harvest: The grapes are harvested manually. Clusters are destemmed and berries are hand sorted prior to fermentation. The grapes are fermented and macerated on the skins under temperature controlled conditions for 25 – 30 days. After soft pressing, the skins are removed from the juice.

The wine is transferred into cement tank where a spontaneous malolactic fermentation occurs. After settling, the wine is placed to rest in 30 hl Slavonian oak for about 15 months of aging.

Intense ruby red color with hints of berries, sweet spices and tobacco. On the palate there is a freshness followed by soft tannins of finesse and persistency.

Suggested Pairings: red meats, great roasts, aged cheeses, game, dry desserts.