Pre-fermentative maceration is performed at 10°C for 6 hours, and total maceration time is 22 days. After the wine leaves the vats, natural malolactic fermentation takes place. Alcohol fermentation took place at 16°C for 14 days.
This should be served chilled to harmonize the flavor and acidity. The ideal temperature is 8°C - 10°C. Pairs well with pork dishes.