The wine is made from a separate vineyard, harvested by hand and then immediately transported in small perforated boxes to the winery. The grapes are crushed by the legs, poured into open fermentation tanks with twigs and left to ferment by themselves without temperature control. After 14 days, the wine is squeezed and poured into 300-500 liter wooden barrels. After 12 months of maturation, the best seven barrels are selected and bottled; the wine is not filtered. Medium intensity ruby colors. The aroma is scented with notes of black cherries, plums, leather, forest floor and dried rose petals. Medium tannins. Long mineral aftertaste.
Serve at 14-16 °C with roasted duck breast with cranberry jam sauce, wild bird (such as pheasant, quail) dishes, medium-hard cheeses.
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