Šturm

Modra frankinja

Healthy and selected grapes are cured and left on the skins for about 7 days at a temperature of between 26°C. After fermentation, the wine undergoes malolactic fermentation and is matured for 6 months in oak barrels on fine lees to preserve its varietal characteristics. After bottling, the wine is left to mature in bottles for at least another 6 months.

It is opaque purple in colour with a medium-toned but varied and youthful bouquet. On the nose there is red berry fruit intertwined with pleasant notes of spiciness. On the palate, there is a delicate texture, juicy wild berry fruitiness and subtle notes of black pepper, which express the varietal characteristics.