| 酿造 |
Destemming and cold maceration on the skins for 2 days at 5 °C, fermentation at 26-28 °C, pump-over and removal of the must. |
| 陈年 |
Malolactic fermentation in stainless steel tanks and a period in contact with the fne lees for at least 5 months, followed by aging in the bottle. |
| 匹配 |
Red meats, roast and cheeses to hard paste. |