Terroir: The region has a transitional continental climate with cool, dry summers and warm winters. A characteristic natural phenomenon of the area is the "Vecherik" – a gentle breeze that appears in the evening and stops before noon, caused by the different heating rates of the air between the plains and the mountainous areas. The "Vecherik" is an excellent regulator of alcoholic fermentation and favors the formation of aromatic substances in the grapes. The soils are sandy-clayey and clay-limestone.

Vinification Technology and Method: The cooled grapes pass through a vibrating table for manual selection of the clusters. The whole destemmed berries are placed in fermenters with a capacity of 2 to 8 cubic meters, where cold enzymatic maceration is conducted for 8 days, followed by fermentation at a temperature of 24-26°C. The wine then ages "sur lie" for 10 months, followed by clarification, stabilization, and bottling.

Tasting Notes: The wine has an intense ruby-red color. It offers ripe and intense aromas of blackcurrant, mulberry, black cherry, and blueberry, complemented by a pleasant spiciness on the finish. The taste has a soft fruit attack with a well-balanced and structured body, soft tannins, and excellent harmony. It pairs well with slow-cooked meat dishes, aged cheeses, grilled red meats, and appetizers.