Food Pairing: Beef, Venision.
WINE MAKING AND AGEING
Fermentation: 25 day-fermentation in steel tanks with natural yeasts with a controlled temperature of 20°C. Malolactic fermentation occurs spontaneously during ageing.
Wine ageing: in oak barriques After bottling a minimum of 6 months bottle ageing is required. This wine is bottled without any previous fining or filtration to
preserve all its integrity.