Food pairings
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
The vinification takes place in temperature controlled stainless steel tanks with native yeasts and a long maceration of 3 to 4 weeks followed by 36 months of aging in 500 liter french tonneaux of which 35% are new and the rest are 2nd and 3rd passage. It then is placed into 65 hl casks made of Slovenian oak for one year.
