| Vinification |
The grapes are conferred in the cellar and, after the de-stemming and crushing, the fermentation takes place in temperature controlled vats. Performing daily pumping of the wine over the grapes, optimizes the extraction of the coloring matter. Once that the alcoholic fermentation is over, the wine is left to macerate with the skins for another 7-8 days and then separated. |
| Ageing |
Once the malolactic fermentation is completed, the wine is aged in oak barrels for 12 months, therefore being bottled 14-16 months after the harvest. After a further ageing in bottle for another 6 months the product is ready for sale. |
| Pairing |
Goes well with all main courses, but its features are enhanced by delicate dishes of white meat or mild cheese. |