The signature methodology of the Batic estate is knowing when and how to do nothing. Highly selective hand harvesting, extended maceration (particularly native white grape varieties), fermenting in open topped Slovenian wooden vats without temperature control, and only using indigenous yeast are the major means to this end. While the rosé is made in stainless steal, all of the other wines see only Slovenian oak from primary through malolactic. All wines are bottled un-fined, often unfiltered, and in some cases bottled without additional sulfur (SO2). Lunar cycles and seasons are strictly observed and determine releases and bottling dates. If it’s too cloudy for example, wines will not be bottled because there is too much interference between the wine and the heavens. This one is a big wine that goes best with a big steak. It was made of 100% Cabernet Franc grapes fermented in its own yeast, fully organic and biodynamic wine, maceration of 15 days and aged 12 months in Slovenian oak barrels and another six months in the bottle. It offers a complex bouquet and aromas of fruit, bread crust, coffee and dark chocolate and a touch of spices. It's a full-bodied wine with velvety tannins and well-balanced acidity.