Mild wine with silky tannins, is ideal with red meat, juicy ragu and not too recent alpine cheese. Served in expansive crystal glasses at 18°C.

Harvest by hand when the grapes are at their optimum ripeness. Gently press and dry every 30 minutes in thermoregulated horizontal vinifiers. The grapes are cold macerated for 8 hours to optimally develop their natural freshness and characteristic fruity scent. The mash is then heated to 26°C to extract the colour and start alcoholic fermentation. Several cycles of processing the skins every day to soften the tannins. 50% of the wine is transferred directly to third and fourth round barriques and stored in wooden barrels with a volume of 30 hectoliters. The remaining 50% of the wine is transferred to steel tanks. Batonnage and mash processing are carried out to improve roundness and complexity. The malolactic fermentation is completed. The bottling is carried out after optimal blending to give good structure, elegance, finesse and roundness.

Allergy information: Contains sulfites