Odessa black is in perfect harmony with complex meat dishes, hot salads and smoked meats. The balanced acidity and good tannins go well even with fatty dishes such as pork kebabs or lamb stews.

 

It all starts with the vine ... In the production of wine "BIOLOGIST" deliberately forgot about the generally accepted rules. Searching our way, we have created unique and inimitable wines! All thanks to minimal interference with natural fermentation processes and strict temperature control. The gravitational principle of the movement of the technological process and the constant generation of new ideas allowed us to make wine production a mystery. We have adjusted to the rhythm of nature to heal, not harm. To enhance the immunity of the vine and the soil, we abandoned the use of artificial chemicals such as herbicides and pesticides, and began using products of plant and mineral origin. To do this, we had to halve the volume of grapes and harvest berries primarily in terms of pH. Only ripe grapes and only berries without damage. This is the biodynamic principle of our work - not to react to circumstances, but to take the initiative into our own hands! We understand the art of transformation through the natural processes of fermentation of grape juice into wine. Therefore, we use minimal sulfur and other preparations to combat oxidation of wine and wine. The new oak barrels themselves helped antiseptically handle the wine. For most wines, we carry out a long maceration (6-10 days) with the addition of dried ridges. Spontaneous fermentation occurs in wines such as Pinot Noir, Merlot, Odessa Black, Rkatsiteli, Chardonnay, Aligote. Our vineyards are located in the Kiev and Odessa regions. Productivity 2.5 tons per hectare. Reducing the yield of grapes by 50%. Cold maceration with combs for 10 days. Alcoholic fermentation in wild yeast (50% raw material) and 50% in wild yeast. Malolactic in an oak barrel (225L). Aging in oak barrels for 6 to 9 months. The total number of bottles of the harvest 2019 - 1500 bottles of 0.75 l