Tasting notes

Colour: light ruby
Aroma: The fragrance brings a delicate herbal bouquet with notes of raspberry, red currant and red rose
Palate: the taste is light and elegant, traditional for this wine, dominated by red fruits and herbal undertones. The finish is well balanced between fresh acidity and natural sweetness

Vinification

The grapes are hand-picked at optimum ripeness. After fine de-stemming and crushing, fermentation is followed by temperature controlled fermentation (23-28°C) in stainless steel tanks. The wine is fermented using cultured yeast strains. The management of the skin and cap is carried out by délestage and remounting. After 5-7 days of maceration, when the desired level of residual sugar is usually reached, fermentation is stopped by cooling to preserve the wine’s natural sweetness and freshness. The wine is then refrigerated at around 0°C before bottling.

Food

Deser wine Ojaleshi goes well with desserts, fruit cakes, spicy and soft cheeses.
Temperature: 12-14 °C.

Recommended to store at 15 to 18°C.