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The wine is hot like the southern night, thick and enshrouding. Figs in chocolate, cherries with rum, truffles, noble anise and a little smoke — numerous flavours can be found in this glass. This assemblage of Saperavi and Tempranillo is made by the method of “appassimento” from dried berries — hence the pleasant tartness, sweetness and rich color. The wine got its name from the name of the ancient building Kara Kermen (which means Black Fortress), which stood on the territory of the modern city Ochakiv, near Beykush winery.
We will not reveal all the secrets of “Kara Kermen” — they are revealed to everyone in their own way.
50% Saperavi, 50% Tempranillo, Appassimento method.
Region — Northern Black Sea.
The technique of production is called appassimento. Clusters cut from a vine are hung in a special ventilated room for a period of time. For a few weeks, the grapes lose moisture, while the concentration of sugar (and therefore concentration of alcohol), aromatic, colored and phenolic substances increases proportionally. After crushing, the grapes are fermented in open vertical oak barrels. After two weeks of maceration, the wine is poured into ordinary oak barrels, mostly new American.
24 months in American oak barrels.
Red meat, steak, fowl, old cheese. Cool to 16-18 degrees.