Cold soaked prior to fermentation to extract color and aromatics. Spontaneous fermentation over the course of two weeks in temperature controlled stainless steel tanks. Malolactic fermentation occurred naturally in cement tanks.
Aging of about 30 months in Slavonian oak barrels of different capacity (10/15/30/50 Hl). Bottling ocurred in April/May during the most favorable moon phases. Long aging in bottle.
The nose is broad and complex, yet clean and fresh, with classic hints of red fruit mixed with notes of aromatic herbs and spices. In the mouth, the wine is broad, robust, and savory, with silky tannins and a long, fresh finish.