Wine region: Vipava Valley
Variety: 100% cabernet sauvignon
Maceration: 30 days with their own fungi, from grapes harvested in the pre-harvest; than it is poured together with fine yeast into Slovenian oak barrels
Maturation: 2 years in Slovenian oak barrels
The grapes were macerated for 30 days with their own fungi, from grapes harvested in the pre-harvest. The must was poured with fine yeast into Slovenian oak barrels, where the wine matured without touching the winemaker for 24 months and developed elegance.
Meanwhile, the wine also made biological deacidification. No preservative is ever used until bottling. Thus, the wine completes all natural processes and becomes naturally stable.
It has a medium deep ruby color, the wine is dry in the mouth, medium-bodied, the taste is intense and spreads nicely on the mouth. Consistent with soft tannins and a long spicy aftertaste. Pure herbal scents predominate, with the addition of forest fruits (blackberries) and pepper. The smell of smoke and leather comes from the background. The wine works extremely harmoniously and elegantly. The presence of herbal notes is noticeable. The tannins are already quite soft. It is accompanied by a long fruity aftertaste. It is one of the more elegant wines of the Batič cellar.
Recommended serving temperature 18-20 ° C.
Paring with food: red meat-based dishes. It goes well with lamb and venison in a variety of ways.