Harvest

Selective hand harvest from September 20th to 29th

Winemaking

The grapes are partially destemmed and partially macerated as whole clusters, with 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 barrique barrels for 12 months.

Food Pairing

Excellent with sautéed porcini mushrooms as well as veal fillet or beetroot gnocchi, excellent with grilled lamb chop, brilliant with Peking duck and grilled tuna marinated in soy sauce