The grapes used for the wine are harvested in late September from our own vineyards near the town of Shumen. The wine ferments for a total of 30 days in small, open vessels. It then matures for 6 months on the lees, followed by 24 months in vessels of recycled French oak. The third stage includes 9 more months of maturation before bottling. It pairs well with red, non-spicy meat and red sauce pasta.