| Weinbereitung |
Fermentation with the grapes' own yeasts is in open wooden vats with daily pumping over, without temperature control. |
| Ausbau |
In large oak barrels for 1 year. No filtration or clarification. |
| Speiseempfehlung |
Appetizers, soups and minestrone, first courses with poultry and rabbit based sauces, or second courses of seafood both stewed and salted. |