VINIFICATION AND MATURATION: The grapes for this wine are semi-dried on trays, in well-ventilated rooms, for about 120 days. The must is macerated on the skins for seven to eight days and vinification ensues at a low temperature. Fermentation is long and slow, lasting from four to six weeks. The wine then matures in 30-hectoliter (792 gallons) Slavonian oak barrels for two years, and for a further six months in bottle before being released onto the market.
COLOUR: Garnet-red with brilliant ruby reflections.
BOUQUET: Broad and nuanced, with scents of wild berries.
FLAVOUR: Majestic and velvety, with richly fruity dried grape tones.

SERVING TEMPERATURE: 17°-18°C.
FOOD COMBINATIONS: A wine for accompanying refined dishes (especially prime cuts of meat) and very mature cheeses. It can also be enjoyed on its own at the end of a meal.