Grapes are picked by hand and partially de-stalked. The must ferments together with skins in stainless steel for 8-10 days at a temperature of 77-82°F, with a maceration period of 8-10 days and daily pump-over. Following malolactic fermentation is over and a period in stainless steel, the wine matures in barriques for 2-3 months.
A perfect accompaniment to grilled meats, rich pasta dishes and vegetarian entrees. Enjoy at a cool room temperature.