| Vinification |
Harvesting of grapes is done in cassette at the end of September. A pigtail dispersion is carried out, the must fermented in stainless steel vinificators, with automatic replenishment, where a maceration with the skins takes place for 12/14 days at a temperature of 26/28 ° C. |
| Ageing |
Malolactic fermentation is carried out in barriques where it is refined for about 3 months |
| Pairing |
Sausages, first courses with meat sauce, braised and stewed. |