Wine region: Vipava Valley
Variety: merlot, cabernet franc, barbera
Maceration: 4 weeks
Maturation: 2 year on the lees in a big traditional oak old wooden barrel
Intense garnet red colour. It displays varietal characteristics of all present varieties. Very complex aroma and flavour of ripe plums, forest undergrowth, pepper, graphite. A rich, soft, full body wine with an exceptionally long aftertaste and pleasing freshness.
Paring with food: Grilled and roast lamb with garlic and rosemary. Roast beef, veal and venison.
Hand harvest of very rape, biodynamic cultivated grapes for all varieties at same time. Four week maceration of crushed grapes, spontaneous fermentation with natural yeast already present on the grapes and malolactic fermentation. Two years maturation of the wine in traditional big old oak barrels. Bottling according to biodynamic calendar with minimal addition of sulphur without filtration.
Certified: Organic and biodynamic – Demeter
Ecological activity is controlled by SI-EKO-002.