||Altitude: 400-650 m. a.s.l. Exposure: South.
||Dissolved soils with acid reaction.
||Cryo-maceration for 2 days and then fermentation with maceration in fermentation vats under controlled temperatures. Use of selected yeast strain with high power alcohol.
||Aged in oak casks for a period of 18 months. Then it is vital to the refinement in bottle for a minimum period of 12 months in cool, dark cellars before release.
||Red meat, game and mature cheeses.