Tropical fruit, citrus, pear, orange jest on the nose. Oily, spicy, herbaceous notes and high minerality. Complex and intense wine.
The distemmed grapes were macerated in Slavonian oak fermentators with natural easts 4 days long. Than the fermentation of must continued into barriques.
Pairing with food: Pasta, Shellfish, Mature and hard cheese, Lean fish, Cured Meat.