Vinification: selected grapes left to dry on racks until April in well ventilated areas. Pressing and crushing of grapes in April (Holy Week). Fermentation and maceration for 3 days with daily manual punching. Fermentation in steel tanks without maceration. Ageing: 18 months, 65% in French oak barrels (Forest Never), 35% American Oak barrels assembled a month before bottling and 3 months in bottle. Temperature : 14 ° -16 ° C Serve with: sweet gorgonzola, cheese, biscuits, sipping wine.
