The loess and brown forest soils on limestone and sandstone base
2-3 weeks skin-contact
10-12 months in 225 l oak barrels.
The wine has an intensive red-ruby color. On the nose complex and intensive aromas are dominated by fruits. On the palate this well-structured fruitiness vigorously continued. The taste is dominated by ripe red berries, completed by light earthy, mushroomy aromas of the spring forest. Juiciness and fruitiness are further enhanced by velvety tannins. This Frankovka ends with a long lingering aftertaste.
Unfiltered. Wild yeast fermented.
Food pairing: it pairs well with traditional Eastern European roasted duck or goose made with red cabbage and dumplings. Also it pairs well with meals made of small wild animals, such as a wild rabbit ragu, or pheasant.
Best served at 60-65°F.