||2nd and 3rd week in September.
||After drying slowly in the sun, the grapes are vinified traditionally in the red wine style with skin contact as the initial fermentation temperature of 18°C rises gradually to a maximum of 28°C. When two-thirds of the sugar has been transformed into alcohol, fermentation is blocked by chilling to obtain a wine with a residual sugar content of about 90 g/l and 12-13% vol. finished alcohol. The wine matures in steel until the spring after the harvest. More alcohol is then added to bring the actual alcohol content to about 19% vol. The wine then ages in large oak casks.
||In large oak casks for at least five years.
||It is a sipping and dessert wine, also perfect with chocolate.