An ideal accompaniment to grilled red meats and game.
Hand-harvested in late September-early October Vinified in stainless steel tanks at 25-30�C over 10-15 days. The wine was left in contact with the skins for an additional 10-15 days. Frequent pumpovers were conducted. It is filtered before bottling. Aged for 4-6 months in a combination of new and previously-used American & Slavonian oak barrels, stainless steel tanks, & cement vats, plus an additional 4-6 months in bottle.