Best served at 16 -18 ° C
It goes well with cold hors-d’oeuvre of smoked meat (prosciutto ham, smoked ham) and spicy Slavonian meat specialties (‘kulen’, ‘kulenova seka’, sausage’), various stews (fish paprikash, ‘čobanac’) and top specialties of big and small game and freshwater fish.
It also pairs well with grilled meats, lamb, steak
Vanilla, Pepper & Dark Chocolate
Emphasis on Oak and flavours of the earth.