Goes well with poultry, red meat, sausages, soft and hard cheeses.

A few words about vinification: Maceration before fermentation at 10-12 °C for 48 hours. Fermentation in stainless steel tanks at +/- 22 °C for 12 days. During fermentation, the yeast (batonnage) is stirred to keep the yeast in contact with the wine and extract flavor, aroma and texture. Malolactic fermentation in tank. The maturation takes place for 10 months in 300 lt French oak barrels (40% 1st filling — 60% 2nd and 3rd filling) Further aging for 6 months in bottle before release.

Allergy information: Contains sulfites