||Exposure: South / South-East.
||End of September. Hand harvested (tractors can’t negotiate the terraces.) picked by descending downhill with a basket strapped behind.
||Macerated for 30 days and then aged in 100% new oak for 24 months.
|| In 100% new barrels for 20 months.
||Will perfectly accompany red meats and games, charcuteries, strong cheeses.