Training system / Yield
Rammed cordon / 7 tons per hectare (2,8 tons per acre)
 
Fermentation and ageing
Fermentation with selected yeasts. Malolactic fermentation in stainless steel tanks. 6 month period in small French oak barrels, and additional 12 months in 50 hectoliter
Slavonian oak casks.
Minimum 6 month period of bottling ageing.
 
Suggestions with food
Flavorful dishes, important entrées, red meat, game,
roasts and aged cheese.
 
Serving temperature
64° Fahrenheit (18° Centigrade)
 
Number of bottles produced
65,000