Food pairing
With its full body and significant structure, it is an excellent match to meat dishes and to cheese.
Production
Selected grape bunches were destemmed and pressed. The fermentation on the skins lasted approximately ten days at a maximum temperature of 30� centigrade (86� Fahrenheit) and the malolactic fermentation finished before the beginning of winter. The wine ages for at least 12 months in oak casks of different sizes and capacity.
