Fermentated using native yeasts in stainless tanks with capacity of 8.000 litres at controlled temperature. Spontaneous malolactic fermentation occurs un French and American 300 & 225 litres oak barrels.
Aged for 12 months in French and American barrels.
Aged in bottle for a minimum of 6 months.
Ideal with cured cheese, mushrooms, stews, roasts, read meats and game.