Wine Maker Notes
Both grape varieties are picked at the peak of maturity. After crushing, each variety undergoes a three-day cold maceration, followed by a controlled fermentation at 40°-42°F. Only in the final phase of fermentation are the two varieties blended together. The wine is then aged four years in large Slavonian oak casks and a further period in bottle prior to release.
Serve at room temperature and open bottle a couple of hours before pouring or decant ahead of time. Splendid with hearty red meat dishes, game and mature cheeses.