VINIFICATION AND MATURATION The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and releasing the juice. The juice is left to macerate on the skins for about a week in rotating temperature controlled stainless steel vinifiers at a temperature of about 28-30°C. After the alcoholic fermentation is over, the wine undergoes also the malolactic fermentation, a process that lowers total acidity and makes wines seem rounder and fuller in flavor.The wine is then placed to age in large Slavonian oak casks.
COLOUR Brilliant, attractive and warm ruby-red color. BOUQUET Ample and remarkably complex, with vinous and characteristic tones.
FLAVOUR Dry on the palate and gracious, with delicate and soft veining, a fine and harmonious balance.
SERVING TEMPERATURE Best if served at 18-20°C (64-68°F).
FOOD COMBINATIONS The wine can be consumed throughout a meal and makes a fine accompaniment for all red meat dishes, savory preparations of the rural tradition and moderately aged cheeses.