Vinification: Fermentation and maceration which lasts 20 – 25 days, depends on the grape variety, at 25 – 30° C. After the malolactic fermentation is completed, each variety with different lots, maturates in oak.
Wine is aged in French oak for 18 – 20 months. Bottle aging minimum for one year.
Wine analysis: Alcohol 15%, pH 3.5, TA 5.8 g/l, residual sugar: 1 g/l.
Annual production: 24.000 bottles.
A complex wine with intense aromas of blackberries, blueberries, and plums, which are intertwined with tones of violets, licorice and mint, ink, charcoal, and dark chocolate. The palate is filled with strong fruit energy, the tannins are pleasantly grainy. As the finale approaches, the taste becomes deeper and more powerful, appearing in waves of fresh and dried fruit, coffee, chocolate, and toast. In the finish itself, however, the most striking impression is the beautiful and long-lasting fruity freshness, subtlety, and elegance.