Harvest

Selective hand harvest from September 29th to October 7th

Winemaking

Controlled fermentation in open wooden vats, gentle extraction through remontage, racking off the skins after 15 days, and aging in first, second, and third-fill barriques for 12 months.

Food Pairing

Excellent with steak, venison goulash, and boiled beef, superb with stuffed eggplants and lamb chops, brilliant with smash burgers or marinated pork chops.