Harvest by hand. After destemming and light crushing of ripe grapes, 30 days maceration, then pressing. Wine was separated from rough lees and put into oak and traditional barrels, then aged for 15 months. We blended, then bottled in April 2018.
Beef steak, fish dishes seasoned with paprika, carp fish dishes, young pork with caraway seed.
Alcohol: 13,6% vol, Residual sugar: 1,0 g/l, Sugar free extract: 26,3 g/l T.acid: 4,6g/l, Free SO2: 28,0mg/l