Winemaking: The grapes are carefully handpicked and sorted on a conveyor belt before crush. The 2016 Ramnista was fermented for the first time in 5000-lt wooden casks (French oak) under total controlled temperatures. In order to enhance the wine, the pigeage method is applied where the grape solids are pushed back into the wine for the proper extraction of color, flavor and tannins. The final blend is made five months after harvest and the last racking takes place about eight months later.
Food Pairing: Rare aromatic complexity with intense tannin structure and robust acidity. An excellent pair for red meat and game.