Wine region: Vipava Valley
Variety: 100% cabernet sauvignon
Maceration: 25 days with its own yeast, than it is poured into Slovenian oak barrels together with fine yeast
Maturation: 2 years in Slovenian oak barrels
Produced according to the process of biodynamic production, after 25 days of maceration with its own yeasts, it is poured together with fine yeast into Slovenian oak barrels, where it matures for about 24 months.
It is ruby red in color, with an intense rich scent reminiscent of plums, cherries and black currants. The taste is quite intense, pleasant tannins, nicely harmonious, which lets us know that the grapes were picked at full maturity. Long aftertaste.
Recommended serving temperature 17-19 ° C.
Paring with food: red meat, especially grilled but not too spicy.