Grapes are hand-picked in October.
Procedure: Grape berries are in contact with must for eight days, followed by biological deacidification, and pouring: 60% wooden barrel, 40% stainless steel tank
Colour: Dark carmine on the surface and the edge. Nicely matured colour reveals brown hues
Aroma: Plum jam, dark berries, predicate note
Flavour: By ageing in a wooden barrel, wine develops a long, pleasant finish with many tannins which are soft and nicely spicy
Oenologist’s advice:
Pairs perfectly with:
- Beef or game goulash
- Roast
- Grilled lamb or veal
- Aged cheese
Serving temperature: 14–16°C