Using the most modern technology and total control of temperature, clusters were selected, destemmed, crushed softly and suffer a thermal shock. Then followed a period of maceration pre-fermentation cold-mill for about 12 to 24 hours, after which the masses are transferred to vats of fermentation and stay fermenting by about 10 days at temperatures between 24 and 26ºC. The malolactic fermentation occurred naturally.
Ideal with red meats and roasts. Should be served at 16- 18 ºC.
赤肉やローストと理想的。 16- 18ºCで提供してしなければなりません。