Hilandar Red has a deep ruby red colour with purple highlights. On the nose we detect aromas of wild cherry, blackcurrant, cherry and thyme. It has a rich, delicious mouthfeel with noticeable acidity and velvety texture. The wine is aged for 12 months in 225 litre oak barrels and 12 months in bottle. It is served at 16-18°C and ideally accompanies dishes with game, duck, pork with plums, dishes with rich red sauces and cold cuts platter.
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The Holy Monastery of Hilandar has a rich wine tradition as its monks have been making wine since 1198. These wines are produced exclusively on Mount Athos with raw materials of excellent quality, care and dedication by the fathers of the monastery. The harvest is manual and the whole process of vinification and bottling is done in a natural way.
