||From 4 to 12 October 2005.
||Fermentation and maceration: 21 days.
||After the grapes are harvested, exclusively by hand, the bunches are taken to the cellar, where they are inspected on the sorting table to remove any parts considered unsuitable for the high quality to be reached. Subsequently a machine removes the stalk from the grapes, which drop onto another sorting table. The selected grapes are then taken by gravity to tanks, where the vinification process begins.
||Aged in oak barrels for 45 months.
||Red meats and mature cheeses.