Harvest The harvest took place on September 11 with a careful manual selection of grapes. The grapes transported to the cellar were immediately destemmed.
Vinification The alcoholic fermentation, which began after a cold maceration of a couple of days, was carried out in special steel fermenters at a temperature of around 25 °C with maceration on the skins for all its eight days.
Ageing Alcoholic fermentation and after a first racking was followed by a period of one year of aging in stainless steel and wood. In December 2018 the wine was blended and on 19 January 4,921 bottles were bottled. Bottling was followed by an appropriate period of bottle aging before release.
- First courses with meat sauces
- Roast or braised veal
- Local charcuterie and hard cheeses
Serve at 18 °C in wide glasses an hour after opening.