NAOUSSA viticultural region, north-western Macedonia.
Clayey and chalky.
Linear and developed at double lanyard
2.700 – 3.500 plants per hectare
Maximum authorised yield
10.000-Kg grapes per hectare
18/09 - 07/10/2006
Red, dry, vin de garde
The traditional red vinification is ideally combined with modern techniques enhancing the quality potential of the variety.
Fermentation is performing in stainless tanks at 28-32°C.
The desirable colour is performed with 5-7 days of extraction.
Malo-lactic fermentation follows the end of alcoholic fermentation.
The ageing of the wine takes place under controlled conditions of temperature and humidity, for 18 months in French oak barrels from which. 6 months in selected first use French oak barrels with heavy burn.
Final ageing in bottle.
Deep red colour with auburn sheen.
In the nose, dominates aromas of dry fruits, cinnamon and note of wood. By stirring the wine we have vanilla, tomato, olive and chocolate aromas.
Robust wine, complex with rich body, conserving a persistent but calm coarseness due to soft and well structured tannins.
The finish is smooth and leaves an after taste of black fruits and presence of lively tannins.
Around 20°C, it is good to decant so as to appreciate its whole complexity
This rich ‘‘vin de garde’’ with a complex character will be an excellent partner to lamb and other red meats and spicy cheese
Between 5 to 8 years