Russia
Kr. Krasnodarskiy
Anapa, s. Varvarovka
info@skbereg.ru
+7 903 410 34 10
Choose the desired vintage year for details
Land plots for this autochthonous grape variety are located on the southern face of the Semisam Mountain range at elevation from 160 to 200 meters above sea level on clay limestone soils. This variety ripens quite early, it has small bunches and berries thus accumulating well sugars and polyphenols, and at the same time, maintaining a high level of acidity. As a result, the vineyard produces wines which are notably high in alcohol and tannins, having great aging potential and developing beautifully in the bottle.
The European hare (Lepuse Europaeus) is a major representative of the hare species inhabiting the territory of the Skalisty Bereg winery. The hare’s body is distinctively covered with greyish fur and silky undercoat which turns almost white in the winter and having a stripe along the top of the back. Hares are active primarily during twilight and at night, during the daytime they sleep in the holes or under the sprawling shrubs. The European hare eats grass and leaves, berries, fruits and tree shoots. The European hare is a very fast and agile animal. It can leap up to 5 meters and run up to 50 km/h over short distances. These natural traits help hares to escape their predators.
The wine is aging
It presents thick and dark garnet red color. Flavor is concentrated, deep, complex, multi-layered, predominating with hues of black and red berries, chocolate and pastry, enlaced with shades of antique furniture, nutmeg, almond and black pepper. The palate is full-bodied, velvety, with delicate acidity and strong aged tannins, flanked by multiple spices, light roast coffee beans, salty notes, nuances of blackberry and bilberry. On the finish it envelopes with spicy coffee and mineral aftertaste.
5.6 g/l
14.8%
8 years
Krasnostop Zolotovskiy 100%
5600 bottles
more than 10 years
17-19 oС
Manual harvesting, manual sorting of grape bunches, destemming, optical sorting of grape berries and gentle grape crushing. Pulp fermentation in the French oak barrel and post-fermentation maceration for a period of 4 weeks, regular remontage, 100% of wine was aged in 225-litre and 500-litre French oak barrels for a period of 18 months. Bottle aging – not less than 6 months.