Hilly lands at an altitude of 300 metres with fresh, clay rich soils are the home of vine fields where this grape variety is grown. Plants are trained using the spurred cordon method, with a plant density of 4000 vines per hectare. Plants are meticulously nurtured so that production targets can be set at around 8 tons per hectare, for healthy, well-balanced grapes in every sense.
Grapes are harvested and vinified at different times, when each crop is ripened to perfection. Grapes undergo a highly delicate de-stemming process to preserve their integrity as much as possible. They are then dispatched to temperature controlled fermentation vats, where a computerised pumping over system irrigates the skin with must. Periodic delestage ensures the marc is broken up. Malolactic fermentation is completed in steel barrels.
In cement barrels for around six months, three months in oak barriques and three months in the bottle.
A versatile wine for any meal, excellent served with charcuterie and mature cheese starters, first courses with meat or wild boar sauce, as well as red meat, lamb and game in particular.