Intensive ruby red with purple nuances. Nose is dominated by cherry aromas followed by those of blackberry and blueberry. Well balanced start reveals a warm and full bodied wine of a pleasant acidity. Dingač is dominated by elements of chocolate and ripe fruit, and some nutty elements in the background. Rich in mediterranean spices such as oregano, basil and some mint. Full-bodied, rounded, silky tannins, the palate is dominated by plums, dark chocolate, carob, and cookie aromas, followed by smokey scents of tobacco. Very long-lasting spicy finish.
Dingač ferments in big wooden vats partially and in is partially barrel fermenter. It ages for 18-24 months in French oak barriques, and it is left to rest in the bottle for at least 6 months before release.
