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A+ red

A+ red

Full-bodied, structured, complex.

Colour, aroma and taste

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Colour: Dark ruby red with purple hues and pomegranate red on the edge.

Aroma: Reminiscent of ripe candied oranges, sour cherry and plum jam, the herbal nature of peppermint, black pepper and mediterranean spices. Finishing with the aroma of vanilla, cacao, dark chocolate and toasted dark bread crust.

Taste: Full, sweet, balanced. Long and noble ending with a velvety finish.

The sommelier recommends

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Food pairing: Venison, medallions in plum sauce.

Temperature of serving: 16-18˚C

Aging potential: 10 years or more

Production method

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Origin
Wine growing area: Brda
Form of vineyards: terraced, included in the system of integrated production, grassed
Vine training: single Guyot
Altitude: 80-200 m

Spacing: 4000 – 5,000 vines /ha

Yield per hectare:
Merlot 1.0-1.5 kg/vine
Cabernet sauvignon 1.0 – 1.5 kg/vine
Cabernet franc 1.0 kg/vine

Age of vineyards: 10-30 years
Soil type: light – marl, sandstone, clay
Climate: sub-Mediterranean, a mixture of warm sea air and influence of cold Alpine winds

Grapes
Merlot 50%, Cabernet sauvignon 40%, Cabernet franc 10%

Harvesting: exclusively handpicked grapes, grapes are gathered in wooden crates

Method of production: Each sort is produced separately. Long maceration at temperature 25 – 28 ˚C was done. The Merlot was macerated for 15 days, the Cabernet sauvignon for 18 days and the Cabernet franc for 13 days. After the maceration, the musts were decanted separately in French barriques. They matured 12-month in contact with lees separated weekly followed. Maturation was carried out separately for each sort in French barriques – medium toasted for 15 months (Cabernet sauvignon in new barriques, Cabernet franc in one-year old barriques, Merlot: 50% in new barriques, 50% one-year old barriques). Maturation in bottles: min. 3 months

Parameters

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Vintage: 2013
Alcohol by volume: 15% vol
Acids: 4,58g/l
pH: 3,70
Residual sugar: 3,1g/l

Age restriction


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