The grape previously destemmed, fermented in contact with the skins at an average temperature of 22 ºC. On completion of the fermentation, the wine remains in contact with the skins (grape skins) during 7 days. The de-acidification maloláctia occurs in barrels of new american oak medium toast.
Foster
The wine is raised in barrels of new american oak medium toast for 12 months with interruptions every 4 months to perform the decanted. Subsequently the wine is already stabilized continued their evolution in bottle.
Pairing
Vegetables substantial, white meat stuffed, beef, lamb, pig, veal, sheep's milk cheeses and pasta made.
