| Vinification |
Fermentation and maceration go on for about 10 days in temperature - controlled tanks, using native yeasts. Afterwards, "submerged cap fermentation" follows. In this special type of fermentation the grape skins are kept in contact with the must, for about 3-4 weeks time. |
| À déguster avec |
Excellent with red meats, game, structured first courses and aged cheeses. |