We pick everything by hand at Laibach and some batches are cooled down over night. Each block and varietal is treated differently and skin contact can be anything from 3 -35 days. Extraction methods depend on vintage and we do not use any recipes at Laibach at all. Every year new canvas and new painting with less and less input. Most of the reds were fermented with wild yeast and no enzymes or tartaric acid was added. The wine spent at least 12 months in oak with almost no new barrels used. We only use French oak. The wine was sterile filtered and bottled during August 2016.
Deep dark colour, with lots of dark fruit and wild spice. Medium to full bodied, with oodles of fruit on the palate and fantastic chewy tannins. A dry finish with a perfect harmony between alcohol and acid, full of complexity and depth. A wine that absolutely over delivers and a true testament of what Laibach is all about. Enjoy!