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, destemmed and trodden by foot in a stone press for 4 hours and then the must. is transferred to temperature-controlled fermentation vats, where it ferments for 10 days. Aging and aging is carried out for nine months in French oak barrels.
Harmonization:
Enjoy dishes of regional cuisine (baked in the oven, traditional sausages and game), cheeses, nuts and jams. Serve at 16-17ºC.