||The soil is mildly compact with a perfect equilibrium between sand, lime, calcareous and clay.
||Maceration of the skins lasts 10 days, during which the fermenting juice is regularly recycled from the bottom to the top of the tank in order to integrate the tannins softly and extract color slowly. Once the fermentation is finished the natural sugars of the grape are totally converted into alcohol. Then wine is racked into concrete tanks that are lined in fiberglass and insulated by cork where it will rest at the post fermentation temperature of about 22° degrees C. (72° F.). This temperature prompts a natural process called Malolactic fermentation that changes the Hard Malic acid into a softer Lactic acid, this process will last about two months.
||The Wine is aged for two years, a part in Slavonian or French oak barrels (30 or 35 hectoliters / 789-947 U.S. gallons) and the other part in small French oak barrels (225 liters) that are moderately toasted. The fining carries on in the bottle for 12 months, before going into the market.
||This wine is particularly adapted to red meats, braised dishes and game in general. It is an ideal accompaniment for cheeses and our typical local cuisine.