Cabernet Sauvignon, Merlot, Sangiovese and Alicante bouschet.
The percentage of every variety may vary depending on the vintage.
Cold maceration at 10ºC for 8 days. Spontaneous alcoholic fermentation
in inox container at a controlled temperature of 27ºC. Post
fermentation infusion. Spontaneous malolactic fermentation. Aging
and storage in barrels.
The wine is aged and stored for 16 months in new French oak barrels.
Tasted 100% Blind – Bulgaria – 87 points