It finds its perfect match in refined, richly flavored red meats such as game (and wild boar in particular), stews, or mature cheeses. It also goes well with grilled vegetables, mushrooms, and spicy dishes.
Vinification and maturation
Temperature-controlled vinification in stainless steel and fermentation with indigenous yeasts; 4 weeks’ maceration. Maturation for 3 years
in large (20 and 35 hl) Slavonian oak casks for three-quarters of the wine, and for the rest
in 500 lt. French oak tonneaux, used once previously. Finally, the wine
clears naturally by settling in stainless steel
and is then left to rest for a minimum of six months in bottle before release onto the market.