| Vinification |
Left to macerate for several hours, before separating off the must, allows for an optimum extraction of the aromatic components. The must is then clarified and as soon as the fermentation starts 30% of it is put into new barriques and the rest in stainless steel vats. After the alcoholic fermentation the wine is chilled to prevent malocatic fermentation and to reduce the tartaric acidity. |
| Pairing |
Pleasant wine as an aperitif, goes well with any type of sausage, with soups from shellfish, soups with vegetables and lake fish and seafood steamed, grilled or fried. |