Vinification |
Maceration for ten days at 23 °C. Fermentation without the addition of yeasts. Two delestages performed to favour the extraction of polyphenolic substances. |
Ageing |
Maturation for one year in selected barriques and tonneaux. |
Pairing |
Land-based main courses. At the end of a meal, accompanied by a good Sicilian pecorino cheese. |