SORT:
Žilavka

ALCOHOL CONTENT:
13%

VINIFICATION PROCESS:
hand harvesting, maceration for 4-6 hours, cooling to a temperature of 6 °C through a heat exchanger, clarification and decanting, controlled fermentation for 30 days at 16 °C.

MATURATION:
After fermentation, it matured on fine lees for 12 months, after which it was bottled.

CHARACTERISTICS:

Golden yellow in color and a wonderful ripe fruity aroma. On the palate it is layered and delicious with a long finish.

FOOD AND SERVING:
It is recommended to drink with lamb, boiled or roasted on a spit, then with eel and with other freshwater and sea fish, with cheese from bellows and prosciutto. It is drunk chilled at a temperature of 10-12 °C.