Vinification: Fermentation in cement at 28°, 20 days on the skins, remontage twice a day, malolactic fermentation completed. Aging: 5 months in large oak barrels. Pairings: Meat and vegetable appetizers, pasta including spicy dishes, white and red meats.
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Vinification: Fermentation in cement at 28°, 20 days on the skins, remontage twice a day, malolactic fermentation completed. Aging: 5 months in large oak barrels. Pairings: Meat and vegetable appetizers, pasta including spicy dishes, white and red meats.
