Grapes are harvested at the coolest time of day, with the shortest possible interval of time between picking and delivery to the winery. Each variety is subject to a gentle crush, and a brief cold maceration, to enhance the extraction of flavor. After settling and clarification the musts are fermented at a low temperature for about 20 days in French oak and acacia wood barriques. The two varieties are then blended and aged a further four months. Careful attention is paid to the avoidance of malolactic fermentation.
This unique wine invites innovative pairings, including flavorful appetizers and fish dishes. A fascinating and intriguing by-the-glass pour.