Immediately following harvest, grapes are de-stemmed and undergo cold maceration followed by a soft pneumatic pressing. Fermentation takes place in French Allier barriques, where the wine is then left to mature sur lie for eight months with regular battonage. Once bottled, Capitel Croce rests in the cellar for nine months before release.
Outstanding on its own or paired with savory dishes such as veal, pork, and pâté. Also a delicious match with goat cheese and spicy fare.