Cultivation: converting to organic
Harvest: hand-harvested, beginning of October
Vinification: pressing after 3 weeks of controlled maceration in vinificator
Maturation: refinement of the wine in partly new barriques for 18 months. Further refinement in amphoras for 12 months. Bottled after filtering and cellared for at least 6 months
About wine: A wine of dark ruby red, almost black colour. On the nose the scents of red fruits can be detected: thanks to the exceptional vintage black currant dominates, but there is also an indication of intoxicating dried plums, violet blossoms, herbal spices, graphite, and leather. On the palate there is a sense of maturity and solemnity, but the youthful playfulness has not yet gone away. Brda contributed to the taste of black cherries, hard-fleshed cherries, plum jams, aromas from the home garden (peppermint, marjoram), while flirting with the rest of the world resulted in a graphite and tobacco aroma. Tannins are refined and together with the acid they balance a relatively high alcoholic strength. The aftertaste leaves the palate clean, with a pleasant memory of a wide range of sensory experiences.
Pairing suggestions: The Cabernet Sauvignon Amfora is recommended to be served next to meat dishes, especially spiced venison sauces and golash sauces, veal and pork shank, bograč and roasts, grilled meat, burgers, lamb and goat, aged cheeses… The ideal serving temperature is between 18 and 20°.