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Quality dry red wine, produced as a blend of Merlot, Cabernet Sauvignon and Vranec wines. The grapes are harvested at full maturation during the last week of September and the beginning of October. Before blending, each varietal is vinified separately. They are then macerated for 8 to 10 days in stainless steel tanks with pump- ing over, four to six times a day to increase the surface contact between the juice and the skins at a temperature of 26-28°C. After separtion from the must, refining, and alcoholic fermentation, the wine remains on the lees until the end of malolactic fermentation. Philosophy of fresh, fruit-forward wines, the Vranec, Cabernet Sauvi- gnon and Merlot is not to be in touch with any oak. This allows the wine to retain its pure fruit feature. Final mixing comes after alcoholic and malolactic fermentation. The blend is made from grapes that are left on the vine longer than usual, allowing the juice to develop greater concentration and complexity from the extended hang time. It is characterized with intensive red color, wonderful complex flavor, well balanced flower scent and shades of blackberry, raspberry and currant. It is served at room temperature with strong meat, roast pork, veal and smoked meat.
The fully ripened Muscat Hamburg was harvested during cool mornings and tank pressed as soon as the grapes arrived at the winery to minimize skin contact and ensure vibrant and delicate floral flavours. The specific salmon colour is a result of the rapid tank press process. After clarification, the grape juice was cool fermented in stainless steel tanks with a selected yeast strain at 12-15°C to enhance varietal haracter. Final wine was clarified, stabilized and filtered before bottling. It can be served with summer salads, seafood, meat, different types of cheese and pastas. Best when chilled at temperature from 10°C to 12°C.
The grapes for this wine come from our own vineyards where the actual blending takes place. After removing stems, whole grape berries are subjected to cool maceration of 24 to 48 hours, to enrich the juice with aromatic compounds. The fermentation takes place in stainless steel vinificators, by using selected yeasts at temperature of 26-28ºC. As the fermentation reaches its end, each tank is tested twice a day to monitor the balance of tannins and depending on the tank, this is achievable between 8 to 10 days while on skins. Malolactic fermentation follows the decanting stage. The wine is becoming softer and more harmonious, richer in taste, aroma and even in colour. The wine matures in stainless steeltanks. It is served at temperature from 16-18°C, with beef, lamb and duck.
This wine is produced with technology that ensures retention of varietal aromas. The grapes are handpicked when they reach perfect maturity. On arriving at the winery, the grapes are destemmed and settle over a two day period to yield a brilliantly clear juice. The juice is fermented at 12-14ºC, with selectedyeast. Temjanika is wine with vivid greenish color. Aromas are very complex due to varietal characteristics, but also due to applied technologies. At the beginning, dominant is the aroma of peach, but in the background we can find the aromas of basil, incense and elder. The taste is complex and intense. Fruity aromas, as well as typical Muscat aromas are present in the long aftertaste. This wine is full-bodied and harmonious, with acidity that gives excellent balance with the high percent of alcohol and the richextract. It is served at temperature 8-10ºC, best if combined with desserts, preferably with chocolate cake with dressings of tinyberryfruits. It can be served as aperitif lightly combined with dried fruits andnuts.
Quality white dry wine with yelow-greenish colour. Its smell is complex,with a bouquet of fruity aromas,such a speach,pear and herbal scents.After removing stems,whole grape berries are subjected to cool maceration of 6 to12 hours in the press to enrich the juice with aromatic compounds. Gently pressed and the juice is settled. Temperature controlled stainless steel fermentation and inhibited malolactic fermentation preserve natural fruit acidity. It is served at temperature from 8–12ºC, as an aperitif, with meals of white meat and fish,as well as with desserts.