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 a rich and dense color with brick-red hues. The nose is elegant and complex, with aromas of dried fruits, pepper, smoke, and treated leather. The body is full and harmonious, with mature, melted, and soft tannins. It has a long finish with a spicy aftertaste. This wine pairs well with red meats, game, and pasta.