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Winemaker's Diary:
The harvest of Merlot was done by hand, selecting the ripest and healthiest whole bunches according to the table. We carried out the maceration of the must in vinifiers (stainless steel and wooden) with immersion or showering of the pomace cap. This achieved a significant extraction of aromatic and flavor compounds from the grapes into the must. After undergoing malolactic fermentation, the Merlot aged for 9 months in premium brand SEGUIN MOREAU wooden barrels with varying degrees of toasting. After being transferred to smaller 300-liter barrique barrels, the aging process continued for another 6 months. Subsequently, the wine was blended and bottled.
Wine Service:
At a temperature of 15 - 17 °C after decanting from a carafe in 'Bordeaux' shaped glasses with a volume of 550 – 650 ml.
Food Pairing Recommendation:
Rib-eye steak with mustard aioli and lightly sautéed vegetables; Roasted venison with cranberry sauce and polenta; Aged pork 'pršut' with dark olive tapenade.
Recipe from Michelin-starred Chef Pala Sekerka
https://www.youtube.com/watch?v=gXNqYu4kgOo
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"TAJNA Winery delivers a superb experience with excellent wines, fine gastronomy, and a professional touch—all in a beautiful setting."- Marta Králiková
"Thank you for letting us celebrate our wedding in such a beautiful place. The atmosphere was unforgettable, and everyone left with wonderful memories—it truly felt like a fairytale."- Jana Farkašová
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