Vinication Hand harvested in small boxes. Last strict sorting on a selection table at the grapes reception. Two weeks alcoholic fermentation and maceration with temperature between 26 to 28C in stainless steel tank. Natural malolactic fermentation in stainless steel tanks. Ageing: 12 months in oak barrels.
Serving suggestions Lamb preparations, meat with sauce, roast poultries, soft cheeses, forest fruits pies.
Ideal serving 16 - 18 °C.