As soon as the bunches are harvested, they are carefully selected, destemmed and soft pressed. Maceration lasts 15 days, during which the must is subject to frequent pumping over and delestage to fully extract color, complexity and tannins. The wine completes alcoholoic fermentation at a temperature which never exceeds 30 c (86 f). It is then transferred and completes malo-lactic fermentation by the end of the year. 

Pairs well with salami, aged cheese, pasta with ragu sauve, game and red meats.