Grapes are hand picked, de- stemmed and gravity fed with their skins into large wooden barrels for maceration which variates but usually lasts from 7 to 20 days and starts with natural yeasts on the temperature at 30 Celsius degrees. Pigeage is done at least three times a day. The wine also undergoes malo-lactic fermentation. After pressing it is aged for two years in big oak barrels (1000 to 2500 l).
Pitch black with notes of blackberry, pepper, stem, and tobacco. For a young red, this is showing great now. Rich and fruity on the palate with a savory peppery finish. For an entry-level red, this could develop further with bottle age.(EWT)
Clai Wines, Baracija Refošk