| Vinification |
Pre-fermentation cold maceration for about 8 days and then start of fermentation. During this time, the cap is pumped over and lightly punched down (once to twice a day). The fermentation period varies from three to five weeks, depending on the year. |
| Ageing |
In an oak barrel for about 12 months. |
| Pairing |
This wine goes very well with red meat, meat prepared in sauce, game and cheese at the end of a meal. |