APPEARANCE, AROMA, AND FLAVOR
Appearance: Deep ruby red with a purple reflection.
Aroma: A distinct aroma of blackcurrant, plum marmalade, cocoa, chocolate and mint.
Flavor: Velvety and rich, its sweet tannins create with the aroma of vanilla an extremely harmonious and complex wine.

SOMMELIER RECOMMENDS
Food pairing: Beefsteak in pepper sauce, Florentine steak, venison.
Aging potential: Up to 10 years.
Temperature: 61 ˚F

PRODUCTION METHOD
Wine growing area: Brda
Location of vineyards: SW, SE
Form of vineyards: terraced
Altitude: 100 – 350 m
Vine training: single Guyot
Spacing: 4,000 – 5,000 vines/ha
Age of vineyards: 10 – 30 years
Soil type: clay and sandstone
Climate: Sub-Mediterranean, a mixture of warm sea air and influence of cold Alpine winds.
Grape variety: 100 % Cabernet Sauvignon
Harvesting: Harvest was performed manually in October.
In the Cellar: At the winery, grapes were macerated for 20 days and were later decanted: 80% into
French barrique barrels and 20% into large oak barrels. After 24 months of maturation, we combined the best barrels and continued macerating the wine in stainless steel tanks.

TECHNICAL SPECIFICATIONS
Alcohol: 13,5 % by vol. Dry Residual sugar: 

TOTAL ACIDITY: 5.37 g/l  pH:3.67

A-12