Goes well with ostrich meat

After the grapes were destemmed and crushed, fermentation took place on the skin in open fermenters for 5-6 days, with the pomace cap being submerged four to six times a day in order to obtain optimal extraction of color, tannin and flavor nuances in the wine. After the alcoholic fermentation was complete, it went into the traditional basket press, where the wine was carefully pressed and fed into stainless steel tanks. Some of the wine was filled into small oak barrels. The malolactic fermentation took place both in steel and in wood. The wine was neither refined nor filtered. The wine was only clarified by skimming the wine off the sediment. Finally, the wine aged for 21 months in a combination of 88% French barriques and 12% American oak barrels.

Allergy information: Contains sulfites