Wine
If vinified in light contact with the skins, you get a wine ready to drink, with grassy flavor, intense and penetrating. If vinified long maceration the wine produced is full, robust, tannic with considerable wealth and intensity of the bouquet.
A wine roast beef, suitable for game and game, meat dishes rugged, hard cheeses aged.
Vinification of the grapes destemmed Storage in fermentation hl 50 with three pumping daily for 8 days Evolution
Rest of wine in containers of cement and wood with 15% of barrel racking, racking and bottling three sterile (03/09/2012)
Serving temperature 6 -18
