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.
Enjoy dishes of regional cuisine (baked in the oven, traditional sausages and game), cheeses, nuts and jams. Serve at 16-17ºC.