Vinification and maturing: Alcohol fermentation begins at the temperature of 25 to 28 ºC for a total of 5 to 10 days. The malolactic fermentation and the maturation period are carried out in stainless steel barrels for 18 months, after which the wine is aged for an additional 6 months in the bottle to achieve balance.
Color: Dark ruby
Bouquet: Spicy, lovely wild berries and cherry fruitiness with trace of forest moss
Taste: Soft, smooth, fresh and fruity with hints of black forest soil
Gastronomic recommendation: Cured meats such as spicy sausages, kulen, veal cut with spices, moderately-aged cheeses