Vinification Process: Hand harvest. Direct pressing, without the use of pumps, natural clarification of the must by cold settling. Fermentation 70% in stainless steel tanks and 30% in 2nd use wine barrels, at low temperature (14 to 17 oC) with selected yeasts. Aged on fine lees for 3 months in concrete eggs with weekly bâtonnage to give it body and volume in the mouth. 30% of the wine goes into 2nd use barrels for 6 to 8 months.
Food Match: Sweetbreads, white meats and seafood with pasta.