Vineyard: A small single vineyard with French clones vines planted
Soils: Very old alluvial soils near the river Danube
Winemaking: Hand-picked at yield of 350-380 kg/dka. Slow fermentation for over 15 days at 25-27 degrees, then malolactic fermentation followed by 60 months ageing in oak barrels.
Nose: Warm & powerful with notes of vanilla, spice, game.
Palate: A complex, fine-tuned & accomplished Bordeaux blend Bulgarian red, medium to full bodied with well-judged tannins, rich notes of wild fruits, cigar box, blueberries & vanilla, very long finish.
Beef steaks, veal, venison