| 收成 |
Manual, in boxes, the first half of September. |
| 釀造 |
7 days of maceration during fermentation at < 25 °C, regular punching down the cap with light pumping over, use of indigenous yeast only, fermentation ends in stainless steel tanks, followed immediately by the first decanting, malo-lactic fermentation completed. |
| 陳年 |
1 year on fine lees in stainless steel tanks. |
| 匹配 |
Fish with pronounced flavor (salmon, tuna, swordfish), sushi, noodles with shellfish and mushrooms (maremonti), numerous composite dishes typical for the Asian and especially Chinese cuisine (char-siew, Dim Sum), damped beef, partridge, roast pork in wine sauce, grilled meat and vegetables, potato Moussaka. |