Winemaking: The Mask Merlot harvest is done manually. The grapes, stemmed and separated from the clusters. This is followed by pre-fermentation cold maceration. The alcoholic fermentation takes place in stainless steel fermenters. Malolactic fermentation takes place in French and Hungarian barrels.
Tasting characteristics: The wine has a saturated purple color with ruby red gleams. It has a full-bodied flavor of ripe forest fruits, tobacco and smoke notes. Also it has balanced full-bodied taste of black fruits, pepper and oak. The wine leaves a very pleasant aftertaste.