Wine region: Vipava Valley
Variety: 60 % cabernet sauvignon, 40 % merlot
Maceration: 14 days in a large open container with the grapes being dipped by hand 3 to 5 times a day
Maturation: 30 months in 225 liter French oak barrels, and than at least 12 months in bottles
The wine is a variety of Cabernet Sauvignon (60%) and Merlot (40%). The two varieties are harvested separately (selected) taking into account complete phenolic maturity, but not overripeness, in order to preserve the wine’s elegance and playfulness, and the existing acids serve us in the further longevity of the wine. Cabernet Sauvignon, due to its first-class location and soil composition (cooler location), achieves a high physical and aromatic richness.
The fermentation (fermentation) takes place in contact with the berry shrimps (maceration) in a large open container with the grapes being dipped by hand 3 to 5 times a day, for 14 days. This is followed by gentle pressing with a pneumatic press. All processes take place separately for each variety. The wine matures individually according to the variety for 30 months in 225-liter French oak barrels, 2/3 of the barrels are new. Malolactic fermentation is done in barrels. The wine is bottled without cleaning or filtration. After bottling, the wine matures in the bottle for approximately 12 months.
Pairing with food: mutton, grill, steak.