||Altitude: 350 m. a.s.l. Exposure: South.
||Maceration on the skins for 18 days and spontaneous fermentation with indigenous yeasts.
||In 500 l tonneau. For the first 12 months and another 36 months in oak barrels of 20 - 25 Hl. Bottle aging for 12 months in the cellar at controlled temperature of 15 ° C
||Red meat, game, truffle foods, seasoned cheeses or simply recommended as a good glass of meditation wine.