. Long and gentle, lasting 2½ hours, to delicately extract the juice to avoid extracting too many tannins. The grapes are pressed immediately so that there is no skin contact with the must.

The must is racked after 48 hours of cold stabilization. Alcoholic fermentation relies on indigenous yeasts.

The wine is lightly filtered before being bottled during the month of February following the harvest.

The nose is redolent of red fruit. The palate is fine and elegant boasting pleasing acidity, which makes for a refreshing wine.

Barbecued foods, Asian and Italian cuisine.