Vinification process: crushing in October/November with soft grape destemming. 10-day maceration approx. with manual punching down and pumping over. Natural fermentation in stainless steel wine vats at controlled temperature.
Refinement: 24 months in large Slavonian oak barrels and 12 months in bottle
The colour is ruby-red with orange highlights.
The bouquet is ethereal, with complex notes of spices, plums, cocoa, and liquorice.
On the palate, the wine is full-bodied, austere, velvety, harmonic and elegant, with refined tannins.
It goes well with red meat, meat on the spit and ripened cheeses.
Serving temperature 16-18°C, serve in large-bowled glasses.
It ages well.