Russia
Kr. Krasnodarskiy
Anapa, s. Varvarovka
info@skbereg.ru
+7 903 410 34 10
Choose the desired vintage year for details
Land plots are located on the northern and southern faces of the Semisam Mountain range at elevation from 150 to 250 meters above sea level. The slope in some areas reaches up to 17 degrees. From the one side they are surrounded by the sea, from the other - by relict pine, unique juniper-pistachio and hornbeam forests. The soils are mainly sod-carbonate and clay-lime stone. Humus and clay retain mineral elements, and the presence of fine gravel, chert and marl ensures proper drainage.
The Caucasian Red Deer (Cervus elaphus maral), or maral, is one of the largest deer species inhabiting the Caucasus Mountains. A male red deer is called a stag, it is defined by larger size and branched antlers. However, a female deer, or a hind, is also very strong and fast, together with a stag they can travel long distances in search of pastures. Red deer families prefer mountain forest areas where they can find both food and shelter. The deer feed on grass, leaves, shoots and tree bark, dispersing plant seeds across the habitat. This role is of great importance in the Caucasus ecosystem. The red deer is listed in the Red Book and requires special protection.
The wine is aging
Garnet red color to the eye. Flavor is deep, multi-layered and delicately evolving. It starts on the nose with distinctive notes of antique furniture, fresh and ripe wild strawberry, chocolate-dipped strawberry, followed by hints of tobacco leaf, blackberry, plum marshmallow, cashew, almond, sun-dried persimmon and coffee framed by nuances of sugar powder. All shades of its aroma blend is an integral component of the palate. The mouth is juicy. well-balanced and silky expressing good acidity, aged and mild tannins, giving way to a long black berry aftertaste.
5.2 g/l
13.9%
9-10 years.
Cabernet Sauvignon 100%
3700 bottles
more than 10 years
16-18 oС
Manual harvesting, manual sorting of grape bunches, destemming, optical sorting of grape berries, gentle grape crushing. Pulp fermentation using post-fermentation maceration in French oak barrels for a period of 4 weeks, regular remontage, fermentation temperature 25-26 .°C 100% of wine was aged in 225-litre and 500-litre French oak barrels for a period of 14 months: 36% new barrels and 64% - barrels of second passage. Bottle aging – not less 3 months.