Dry red wine produced by classic fermentation, aged for 3 years, 13% alcohol by volume, no resiudal sugar and no additives. In the production process we only use selected yeast and a minimal quantity of potassium metabisulfite. The wine is not filtered and aged 24 months on barrique.
Best served at 12-14ºC
Grape Variety: Vranec
Food pair: Beef, roasted pork, veal, lamb, and grilled meats.