| Harvest |
After hand picking, the grapes are sorted on a vibrating table to remove dried grapes, leaf residues and stems. Then they move to another sorting table to remove any unripe, damaged or rotten grapes. |
| Vinification |
Before going to the vat, the grapes are destemmed: removing the stems reduces the astringency of the future wine. Fermentation is started slowly, using indigenous yeasts, and lasts for 15-20 days. |
| Ageing |
In barrels for an extended period of 3 years. |
| Pairing |
It pairs well with tender red meat. |