About this wine
Vinification
The grapes are harvested by hand at optimal ripeness. The bunches are then dried for three months to concentrate their natural sugars. Fermentation begins in stainless-steel tanks at 25 °C. When the must reaches 11% alcohol, it is transferred to French oak barriques for slow completion of alcoholic fermentation and malolactic fermentation.
Ageing
The wine is aged on its lees after fermentation.
Tasting profile
The palate is rich.
Serving and pairing
Recommended with meat dishes and cheeses.
Label / history
Annual production is 1,800 bottles.
