Production area

Blend and Ageing
The grapes are harvested by hand and placed in crates in the first week of September when they have reached a good balance of sugar and acidity.
This kind of wine is worked following a wine – making in “reduced red”. Soft crushing is followed by fermentation at 16/18° on controlled temperature. Is aged in stainless steel vats for about 5 month and then in the bottles.

Serving with food
Before dinner, summer dishes, shellfish, and white meat.