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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: Purple to ruby
Aroma: Reminiscent of sour cherry, blackberry, and aronia
Flavour: Full, soft, and containing pleasant tannins

Oenologist’s advice:

Pairs perfectly with:

• Grilled food
• Pork and beef goulash
• Beef roast
• Roast pork shank

Serving temperature: 14–16°C