Vinification |
Manual selective harvest, crushing and destemming; fermentation in stainless steel at a controlled temperature; maceration on the skins, with daily pumping of the must over the cap. |
Ageing |
26 months, whereof 9 in wooden casks of Slavonian oak. |
Pairing |
Pheasant, pigeon, roast turkey, shin of veal, mature cheeses. |