The fermentation takes place exclusively in French oak barrels. Over the last few years, however, there has been an increased use as well of Slavonian casks where the grapes – even in the case of those for the white wines – macerate on their skins for four or five days in order to obtain a final product with powerful and complex aromas and flavours, capable of accompanying meat dishes as well and highly suited to a lengthy period of aging in bottle. At the mouthfeel it is sumptuous and powerful, of great structure with soft, caressing and silky softness. 

Pairing Suggestions: Everything you would eat with a bold red wine , middle eastern cuisine , thai curries and matured cheeses.

Maturation: 1 week in large open vats on the skins. Followed by a long maceration ; 12 months on Slovenian oak barrels , 11 months in stainless steel barrels , 12 months unfilterd in the bottle