Vinification: manual harvest, fermentation and maceration in stainless steel at controlled temperature (24°-28° C) with daily pumping over and délestage; at the end of alcoholic fermentation, post-maceration period is continued bringing the temperature to 29° C; after racking, even with its fine lees, wine is transferred into oak barrels where malolactic fermentation will carry out and will under weekly batonnage for the next 4 months; in wood for 20 months. The taste is intense and strong, slightly tannic, soft and persistent. Perfect with roasted white or red meat, poultry, game and aged cheeses
