Winemaking

Grape harvest is hand picking when destalk and selection are done by machines. After a pre-fermentation cold maceration to enhance its aromatic potential, the vine-making process is traditional. Temperature is regulated in order not to harden the tannin we want soft.

Aging

18 months ageing in barrel and cistern. Micro-oxygenation throughout wine maturing.

Food Pairing

Meat: poultry or game bird, lamb, grilled beef, stew, roasted veal or pork.
Side dish: potatoes with coarse salt, cream or onions, cep mushrooms, pasta, vegetables, most of fines herbs bring to light the wine.
Cheese: Parmesan and other hard cheeses, Roquefort, Camembert.
Desert: strawberries and wine peaches, chocolate cake and other chocolate desserts.