The nose is spicy with a lot of red fruits, evolving towards some woody aromas but with such a freshness.
The mouth is complex, middle to full-bodied with some long ending tannins.
What is remarkable is the red fruity finish to balance the tannins.
A wine to serve now but which should age easily 5 years.
The grapes are hand-picked, then carefully selected on sorting tables. Cold maceration of whole berries is performed from 5 to 8 days at 16 degrees C. Alcohol fermentation with the addition of selected yeast strains is controlled at 26-28 degrees C during 8-10 days, in order to reach 3-4 g/l residual sugar, followed by maceration from 5 to 8 days in concrete tanks 10 m?-thermoregulated. Malolactic fermentation continues in tanks, then aging for about 12 months in oak barrels.
10% one-year-old oak; 56 % two-years-old; 34% three-years-old
Thracian Valley Region, Alcohol by volume 14.5%