Origin:      60% Jambol      40% Liubimets Varieties:      88% Cabernet Sauvignon      12% Merlot Characteristics:      Alcohol: 13% vol.      Tartaric acid:      4,9 g/l      Sugar: 4,5 g/l      pH: 3,65 Vinification: Grape collection at 6,5 T/ha. Fermentation in 10 m3 open stainless steel tanks at temp between 23°-28°C (45°-47.5°F). Maceration for 15 days at 10°C contributes to the deep extraction of aroma and color. Ten-month aging in French barrels (20% new) improves structure and integration of the oak. Nose & Palate: Rich black cherry, blackberry, and plum. Ripe and graceful with soft and lasting finish. Cuisine: Enjoy with beef, pork, and lamb, blue cheese, barbeque with rich sauces and mushrooms, and vegetarian dishes.