Fermented at temperatures ranging from 77-82°F. Regular pumping over is conducted by hand. Maceration time varies according to the harvest. This wine is typically aged 12-14 months in French oak barrels (1/3 new, 1/3 one-year-old and 1/3 2-year-old).
Delicious with steak, barbecue, venison, game birds, and ripe blue cheeses.