Russia
Kr. Krasnodarskiy
Anapa, s. Varvarovka
info@skbereg.ru
+7 903 410 34 10
Red book. Chapter 1
Choose the desired vintage year for details
vintage year
vintage year
Vineyards
Land plots are located mainly on the southern face 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 one side the plots 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.
Label design
The Mediterranean Nikolskii tortoise (Testudo Graeca Nikolskii) is an ancient relict subspecies of the Mediterranean spur-thighed tortoise which retains till our days. The Nikolskii tortoise inhabits the foothills of the Black Sea coast including the territory of the “Skalisty Bereg” (“Rocky Shore”). This species has high carapace and round beaked head. Horny scutes of the carapace are colored with dark rings pattern, the amount of the rings does not indicate the exact number of years but absolutely can define tortoise age: the more rings – the older is tortoise. Clover, dandelion, chiccory and rape are included on the daily menu of the Nikolskii tortoise.
vintage year
The color is thick with garnet tints. On the nose it is concentrated, deep, voluminous expressing intense touches of ripe sweet black currant, smoke, licorice, wood resin and almond. Palate is full-bodied, well-balanced and juicy, enriched by well-aged, intense and voluminous tannins, hues of juicy sweet red fruits, chocolate and tobacco leaves. On the finish it closes with long- lasting mineral and fruity aftertaste.
acidity
5.9 g/l
alcohol
14.7%
grapevine age
7-9 years
Wine grape variety
Cabernet Sauvignon 73%, Cabernet Franc 18%, Merlot 9%
production volumes
3150 bottles
aging pottential
more than 10 years
serving temperature
16-18 oС
production method
Manual harvesting, manual sorting of grape bunches, destemming, optical sorting of grape berries, gentle grape crushing. Pulp fermentation at controlled temperature 24 – 26 °С with regular remontage and periodic délestage, thereafter post-fermentation maceration in stainless steel tanks. Total period of maceration 4-5 weeks. 100% of wine was aged in 225-litre and 500-litre French oak barrels for a period of 18 months. Each grape variety was harvested, vinified and aged separately. Assemblage resting before bottling – 6 months. Bottle aging - not less than 1 year.
vintage year
the wine is aging