After complete de-stemming, the grapes are fermented in temperature-controlled stainless steel tanks. They undergo 4 days of pre-fermentation, 7 days of fermentation at 82.4°F, and 3 weeks of post-fermentation with a maximum temperature of 86°F. The juice is free run, not pressed, and it is unfiltered. The wine is aged 18 months in new oak barrels.
Pairs perfectly with beef, game, truffles and mushroom-based dishes.