Made in concrete tanks. After a slight stripping and crushing, the must is in contact with the skins for six days.
Ferment at a temperature of 28 ° C for ten days. It remains for 14 months in French and American oak barrels. Finally in the bottle for 6 months.
Perfect to accompany Mediterranean cuisine.
Fritters, grilled vegetables, rice, pasta, legumes, white and red meats, soft cheeses or half cure.
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