Vinification and maturation After crushing and de-stalking, the must undergoes traditional vinification in contact with the skins in vertical fermentation tanks. Once the malolactic fermentation is complete, the wine is matured for 6 months in Slavonian oak barrels.

Color A bright and vivid ruby-red.

Bouquet Vinous, with fruity scents of strawberries and ripe currants.

Flavour Attractively soft, rounded, full and persistent.

Serving temperature 16°-17°

Alcohol level 13%