||Manual selection of the grapes, soft pressing, natural sedimentation, temperature-controlled fermentation in stainless steel tanks of 50 hl.
||Over 4 years in new French oak barrels of 225 liters. constantly filled. 6 months of bottle.
||To be used with extreme diversity of dishes: ravioli with pumpkin, spring and blue-veined cheeses, foie grais, scampi, as well as a fine meal with dessert.