Food pairing
A good aperitif, also pairs well with light food such as salads, soft cheese. Ideal with creamy desserts such as fruit tarts, strudel or pie.
Production
The highest proportion of wine (60%) is obtained from pressed Cabernet grapes harvested at the end of March, later combined with grape d̩cuvage (40%) harvested at the end of April, the idea is to mix freshness, fruit and acidity from the first harvests with the mature personality and complexity of the second harvest whereby creating a much more elegant, wide-ranging wine. Alcoholic fermentation develops at low temperatures for 20 days, once wines are sulfited and mixed.
