About this wine
Vinification
The grapes are picked at optimal ripeness and collected in small crates, then gently pressed at the winery. Alcoholic fermentation takes place in concrete tanks of 50 and 75 hl at a controlled temperature of 26–30 °C for two weeks, followed by 10 days of skin contact. Malolactic fermentation also takes place in concrete tanks.
Ageing
The wine is aged in French oak barriques and continues to mature in bottle after bottling.
Serving and pairing
Decanting is not necessary, but opening the bottle half an hour before serving is recommended.
