Average Age of Vineyards: 30 years
Ageing: The wine is matured for 10 months in 450-litre barrels then finely matured in stainless steel tanks for another 4 months.
Vinification: Ten-day pre-fermentation and cold maceration. Pumping over, "delestage" and temperature-controlled fermentation.
Serving Suggestion: The refined and fruity nose of this wine is a perfect accompaniment to roast pork or poultry. The well-integrated tannins are a great choice for an aperitif served with tapas.