| Vinification |
Cold stablisation for 24 hours at 3 °C before crushing the entire collection and cold carbonic maceration (10 °C for 20 days), followed by conventional fermentation using indigenous yeasts, crushing and pumping. Natural clarification (without filtration and gluing). |
| Ageing |
In barriques for 36 months (partially new wood). No added sulphites. |
| Pairing |
Beef cheek with olive and shallot sauce. Duck breast purée with truffle. |