Hand picked, 80 to 100% de-stemmed depending on the vintage. Vatting period of about 15 to 18 days, in open oak vats at a low temperature (controlled by thermo-regulation). Maturation in oak casks for 14 months. Bottled with no fining and no filtering. Ageing in bottles two to five years. Drink it with all kinds of meat and cheeses.
Winery Notes