About this wine
Vinification
The grapes are harvested in the second half of October, destemmed and gently pressed. Fermentation lasts 15–20 days at 26 °C, with pump-overs to extract colour and aromas, followed by malolactic fermentation.
Ageing
The wine spends two years in Slavonian and French oak barrels, with weekly tastings to monitor its development, followed by 12 months in bottle.
Tasting profile
The palate is expressive and captivating.
