Selection of best quality Cabernet Sauvignon grapes. Classic red winemaking method with very long skin contact for 20-25 days. Maturation for 15 months in mostly new French oak barrels.

Deep ruby color. Refined vanilla and coffee aromas, spices and roasted forest fruit aromas. Full-body combined with rich tannic structure and high acidity that perfectly complements the pronounced aromatic intensity aroma condensation. It can be aged at least for 10 to 12 years.

Ribeye with wine sauce, goat, smoked and aged cheese, bitter chocolate cake with raspberries.