Wine-making process: Made from selected vines grown up in a land with a particular microclimate which assures the perfect ripeness of grapes and the high quality of the product, fruit of a solemn rite from one row to another. 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 the racking process, the fermentation continues in steel tanks.
Grapes: Made from Cabernet Sauvignon and Merlot grapes
To be served at: 18-20° C
Alcohol Content: 13,50°
Total acidity: 5.35 g/l
Net extract: 32.10 g/l
Plant breeding: Spurred cord
Production per hectare: 40/50 quintals
Harvesting period: End of September, first ten days of October
Refinement: Wine is left in 225 l. durmast barrels (barriques) for 12 months for maturation. Then it is bottled and refined for 6 months.
Taste and smell: Red ruby colour with garnet red hues. Spicy and ripe fruit notes. A dry wine with a good structure. Ideal with red meat and seasoned cheeses.