Sensory analysis and food pairings
Maceration with the skins for 8-10 days at the temperature of 26° C in stainless steel tank.
Maturation: in 30 hectoliters Slavonian oak casks for 12 months then in bottles for three month
Deep ruby colour when young, turning garnet with ageing. Intense and fine bouquet with hint of ripe plum. The flavour is round, nicely tannic, full bodied, balanced, intense and persistent
We SuggestFood pairings
Pasta with meat sauces, roasted red meats, mature cheeses and spicy food.
Temperature: best served at a temperature of 16/18° C