The grapes are destemmed, soft pressed and subsequently fermented in stainless steel vats at a controlled temperature of 26°C with the addition of selected yeasts. Maceration lasts between 12 and 20 days depending on the grape variety
Ageing takes place in French oak barrells (5hl) for 24 months, followed by 6 months in stainless steel vats and at least 6 months in bottle.
It is advisable to open the bottle a couple of hours before drinking. To be served at a temperature between 16° and 18° C.
Important meat dishes, game roasts, hard, tasty and strong cheese. Perfect as a meditation wine.
