||Altitude: 250-300 m. s.l.m.
|Plants n. x hectare
||4.000/4.500 plants per ha
||Destalked, vinification in red with traditional soft pressure of the skins and maceration at a controlled temperature of between 25-28 °C. A very careful “élevage” in barrique of french oak Allier Troncaise for 8-10 months
||Cold bottling and refined in the bottle for 12 months.
||Ideal with grilled or oven cooked meat, as roast saddle of pork. Equilibrated with medium seasoned cheese. An alternative and particular in combination with apples and yellow peaches.