||26 August with meticulous selection of the grapes in the vineyard.
||The grape harvest was manually sorting, destemmed, crushed and sent in for fall winemaker. Alcoholic fermentation lasted 10 days flying by temperature 21° C initial degrees up to 30° C at the end of fermentation. After alcoholic fermentation the temperature was maintained at around 28/30° C throughout the period of post-fermentative maceration. The entire process lasted a total of 17 days.
||At racking the wine still warm was racked into small oak casks for 60% new, where we held the malolactic fermentation and is matured for 15 months period.
||Excellent with game dishes, or poultry. Excellent with soft cheeses but not spicy.