"Fine and elegant, refined in taste and perfume, combining well to every important occasion ..." Wine of important structure, characterized by strong aromaticit and elegant finesse, it combines to meat dishes with succulence, fatness and intensity, pigeon stuffed with cranberry sauce, fillet of venison with white truffles. System: Spurred cordon horizontal bottom.
Harvest: Manual, with harvested in small boxes of 10 kg, 20 to 30 September about Malolactic fermentation: Next to racking, directly in French oak barrels, 20 C without the use of activating. Containers with aging: 225 liter barriques, 80% new and 20% a year for 12 to 15 months. Temperature: Serve at 18C in winter and 16C in summer
