GOLD at the Berlin Wine Award 2013
VINIFICATION AND AGEING:
The grapes are semi-dried on trays, in well ventilated rooms, for about 120 days. The must is macerated on the skins for seven to
eight days and vinifi cation ensues at a low temperature. Fermentation is long and slow, lasting from four to six weeks. The wine then
matures in 30-hectoliter (792 gallons) Slavonian oak barrels for two years, and for a further six months in bottle before being released
onto the market.
Garnet-red with brilliant ruby reflections.
Broad and nuanced, with scents of wild berries.
Majestic and velvety, with richly fruity dried grape tones.
Serve at 17° – 18° C. (63° – 64° F.).
A wine for accompanying refined dishes (especially prime cuts of meat) and very mature cheeses. It can also be enjoyed on its own at the end of a meal.