The grapes from the manual harvest of our associates are unloaded and immediately destemmed and crushed. With the addition of selected yeasts, fermentation at controlled temperature (28ºC) begins. During this period, maceration or tanning is carried out, using the timed reassembly process. Tanning lasts the entire fermentation period, about 8 days.
After fermentation, the wines are subjected to regular tasting, the best of which are properly identified, separated and stabilized. These result in two lots, one of which will age in French oak, in order to be divided with the other, which aged in storage. After mixing these two batches, the final wine to be bottled is obtained.
The bottles must lie flat in a cool place (about 12ºC). This wine should be drunk young, but if you prefer, you can let it age for 2 to 3 years. It should be consumed
temperature of 16ºC-18ºC.
Accompanies with grilled or roasted meat dishes, game, pates and cured cheeses.