Harvest: 100% by hand Harvest period: end of September, beginning October. Maximum yield: 100 quintals/hectare of grape. Wine maximum yield: 70%
Wine-making: soft grape destemming, maceration and fermentation on the skins for about 8-10 days at scheduled temperature with wine-pressing by hand. After the malolactic fermentation, the juice is first transferred in steel tanks and then in wooden casks for a period of aging.Â
Pairings: tasty soups, white meats and stewed aromatic birds, grilled red meats, medium mature cheeses.
