Vinification:
Fresh grapes at their ideal point of maturation, picked by hand in 20 kg boxes, are transported to the cellar where they were subjected to a careful manual selection, destemming and crushing by foot in a granite press, where two thirds of the fermentation takes place, being the last third and the following 16 months of aging, in small clay pots, where through its porosity there is a slow mechanism of concentration of the wine.
Harmonization:
Enjoy intensely flavored dishes such as red meats, game, wood-fired roasts and cheeses. Serve at 17–18ºC.