Wine-making process: Grapes are harvested by hand, removed from stalks and put into tanks for fermentation at a temperature of 25-28°C for 6 days. After racking process, the fermentation continues in steel tanks.
Grapes: Made from Merlot grapes
To be served at: 18-20° C
Alcohol Content: 12,00°
Total acidity: 5.65 g/l
Net extract: 26.30 g/l
Plant breeding: Spurred Cord
Production per hectare: 50/60 quintals
Harvesting period: End of September
Refinement: Wine is drawn off in steel tanks for malolactic fermentation. In January, grape skins are removed and it is kept on grape sediments for another 5-6 months. During this period it is constantly stirred and oxygenated.
Taste and smell: Red ruby color, with garnet red hues when matured. Scent of flowers, fruit with a definite and light taste. Served with pasta and grilled meat.