| Vendanges |
First half of November. Manual hand picking. |
| Vinification |
After pressing the must is put into stainless steel tank at controlled temperature. |
| Affinage |
On the skins for 15 days. Malolactic fermentation takes place in barriques. |
| À déguster avec |
Pasta with full body sauces, steak, game (wild, deer, boar, etc.) and long aging cheese. |