| Climate |
Altitude: 270 m. a.s.l. Exposure: South. |
| Harvest |
Beginning to middle of October. |
| Production technique |
Sustainable, no use of herbicides or pesticides. |
| Vinification |
Alcoholic fermentation for 7-8 days in temperature controlled roto- fermenters, malolactic fermentation in oak. |
| Ageing |
12 months in medium toast, used French oak barrels. Bottling: transfer to stainless steal vats for 2 months before bottling, aging in bottles for another 12 months. No filtration, no clarifying. |
| Pairing |
Ideal with grilled food, sauced and roasted red meat and wild game. |