Grapes are picked between late September and the beginning of October.
Procedure: Short maceration (six days). Nurturing in stainless steel tanks and used oak barrels.
Colour: Ruby reddish-brown
Aroma: Reminiscent of forest fruits
Flavour: Full, soft, aged with a noticeable rounded acid
Pairs perfectly with:
- Veal roast with Vipava grape sauce
- Homemade plum jam
- Light game with autumn herbs
- Pheasant pâté
- Rabbit with sage and chestnut purée
Serving temperature: 14–16°C