Colour: fialovočervená s odstínem inkoustově černé na okraji.
Aroma: blackberries and blackberry jam.
Taste: traditionally dominated by ripe blackberries and cherry jam. The mid-palate is a little lighter compared to the previous collection, but all the more delicate and balanced. The aftertaste is persistent with a perfect balance of natural sweetness and acidity.
The grapes are harvested by hand when they reach optimum ripeness. This is followed by culling and crushing. Further, fermentation (fermentation) takes place in stainless steel tanks at a controlled temperature (23-28 °C). Selected yeast cultures are used for fermentation. The techniques of délestage (pouring) and remontage (pumping) are used to better extract the colouring and aromatic substances from the grape skins. The desired level of residual sugar is usually reached after about 5-7 days of maceration. Fermentation is then stopped by cooling to preserve the wine’s natural sweetness and freshness. The wine is then kept at a temperature of approximately 0 °C until bottling.
Desserts, fruit cakes, spicy and soft cheeses.
Temperature: 12-14 °C.