Its ideal accompaniments are main courses of red meat and game. It is also excellent with cheeses, root vegetables, vegetable stews and Asian dishes.
Vinification and maturation
Temperature-controlled vinification in stainless steel and fermentation with indigenous yeasts; long maceration (six weeks). Maturation for 3 years in large (20 and 35 hl) Slavonian oak casks.
Finally, the wine clears naturally by settling in stainless steel and is then left to rest for a minimum of 18 months in bottle before release onto the market.