Wine region: Vipava Valley
Variety: 100% barbera
Maceration: long maceration and spontaneous fermentation with own yeasts
Maturation: 2 years on the lees in a traditional large oak barrel
Long maceration and spontaneous fermentation with our own yeasts. Spontaneous biological dissolution. The wine matures for two years on the lees in a traditional large oak barrel. It is bottled without filtration and with minimal addition of sulphur.
The wine is ruby red. The smell is very intense, very fine and rich. We notice the smell of ripe red fruit and berries. Complex aromas of ripe blackberries and dark forest fruits intertwine.
The wine will reach its peak in 10 years.
Pairing with food: barbecue, dried meats, steak.