||Altitude: 250-300 m. a.s.l. Exposition: South, South-West.
|Composition of the land
||Medium textured, largely silt-sand with some clay, on sandstone and calcareous marl.
||Twelve-day maceration at 28-30 °C, and malolactic fermentation in steel.
||Maturation for 12 months in large Slavonian oak barrels, followed by a further 2 months in the bottle.
||Enjoy paired with medium-weight first courses such as meat-sauced pastas with mushrooms or truffles, with main courses of pork or sauced veal.