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Vinification: Classical red vinification of each variety separately. After the end of alcoholic and malolactic fermentation, the first mixes between the varieties take place. This is followed by aging in oak barrels for one year, during which the wines are decanted two to three times. Bottling is followed by six months of aging in the bottle.
Description: Deep red ruby color, complex aroma that combines spicy notes with those of ripe and dried red fruits such as blackcurrant and sour cherry. Similar fruity impressions in the mouth, full body, with mature and complete tannins, excellent balance with an aromatic long-lasting aftertaste at the end.