Technical Notes Malolactic fermentation was not undertaken due to low levels of L-malic acidAfter Fermentation, wines are stored under N2/CO2 atmosphere., two rackings for clarification, sort passage (45 days) in new 225 lit French oak casks (Nevers & Allier) with medium-plus toasting Wines are clarified by egg albumin, Bottling is secured through 0,8 µm membrane filters.
Food Pairing This wine enhances medium to high intensity dishes and delicacies, and is best served at 18 ° C. Most importantly, do not forget that its southern origin demands good company.