||Altitude: 270 m. a.s.l. Southern exposure.
||Beginning to middle of October
||Alcoholic fermentation for 7-8 days in temperature-controlled tanks, malolactic fermentation in oak.
||20 – 22 months in new, medium toast French oak barrels transfer to stainless steel vats for 3 months before bottling, aging in bottles for an additional 12 months.
||Ideal with grilled food, sauced and elaborate red meat and game.