The vineyards used for Ramnista have an overall southeast exposure at an altitude of 280-330 m. The estate is divided into a mosaic of 30 vineyard blocks of different mesoclimates with varying exposure, orientation, slope, soil type, rootstock, vine density, and age, demanding tailor-made viticultural practices for each vineyard block.

Rainfall is abundant during the winter months, but summers are so dry that regulated drip irrigation is applied to prevent water stress. Vine density ranges from 3,500 to 4,000 per hectare and the average crop yield is maintained below 2.5 kg per vine. About 5% of the estate is planted with various rare indigenous and international varieties for experimental purposes. For “Ramnista” we use grapes mostly from the vineyard blocks in the lower pH range and with lighter soil types to maximize the aromatic intensity and complexity. Moreover, most of these blocks are closest to the nearby forest, where the more humid mesoclimate leads to a more tempered ripening pace.

The grapes are handpicked and sorted on a conveyor belt before crush. After a six-day pre-fermentation cold soak at 8-10° C, the must undergoes a 12-15 day vinification at controlled temperatures. The fermentation temperature does not exceed 25°C. Roughly one-third of the wine ferments in open-top tanks with pigeage. The final blend is made five months after harvest and the last racking takes place about six months later. We use both French and American oak, new oak up to 25%, and about 25% 500-lt casks. We filter very lightly.

Rare aromatic complexity with intense tannin structure and robust acidity. Ideally paired with red meat and game, grilled or cooked with spicy, red sauce.