Sweet tannins, fairly long ending. Particularly suitable to aging.
Ideal with great roasts, venison dishes, stews and meat.
Intense garnet red.
Aging in bottle for 6 months.
The fermentation takes place at a maximum temperature of 32 °C. The maceration of the pomace lasts for at least 10 days and when the fermentation is completed, the product is racked and transferred in stainless steel tanks. The process of winemaking is completed with the malolactic fermentation. For over 2 years the wine is aged in Slavonia oak barrels, where is reached by a small part of wine that is kept for 12 months in medium toasted French oak tonneaux .