The elegance of A Plus – Red is the result of a carefully monitored ripening process, the meticulous ageing in the best barriques and the unique interpretation of our chief oenologist.


15% vol





Residual sugar:


Grass-covered vineyards are grown on steep terraced slopes where most of the work is done by hand. The grapevines are planted on the best sunlit sites and trained mostly according to the single Guyot system. All the vineyards are IO to 50 years old and included in integrated farm management systems.

The blend is produced only when the vintage is exceptional. Each grape variety is processed separately. Long macerations take place at a temperature of 25-28°C: Merlot macerates for 15 days, Cabernet Sauvignon 18 days and Cabernet Franc 13 days. After maceration and fermentation, the wines are transferred to French barriques: Cabernet Sauvignon to new barrels and Cabernet Franc to one-year-old 350-litre barrels, while half of the Merlot is transferred to new and half to one-year-old barrels. The wines mature separately for 24 months, allowing for malolactic fermentation to be fully completed. Finally, the best barrels of each variety are selected and incorporated in a blend, which is left to age in 40-hectolitre barrels.

This is a dark red ruby wine with violet reflections and a pomegranate rim. Its aroma recalls ripe candied oranges as well as sour cherry and plum jam. The wine has the herbal character of peppermint, black pepper and Mediterranean spices. Its aroma develops into a fusion of vanilla, cacao, dark chocolate and deeply coloured wholegrain bread crust. The mouthfeel is full, somewhat sweet and balanced. The aftertaste is long and sophisticated with a velvety finish.

Serve cooled at 16-18°C. It pairs perfectly with game or pork loin in prune sauce. The ageing potential of A plus Red is at least IO years.