Variety / Cabernet Franc 55%, Cabernet Sauvignon 45%
Alcohol / 14% vol.
Total acidity / 5,6g/L
Reducing sugars / 3,7g/L
pH / 3,51
Serving temperature / 15 ºC
pairs great with / pork, veal, and lamb prepared with mild herbal marinades; pâtés with meat- or mushroom-based sauces, and dishes featuring roasted vegetables such as eggplant, peppers, and mushrooms
Oenologist: Jovica Urošević