Classical method. The alcoholic fermentation takes place in stainless tanks with regular pumping over which occurs with controlled temperature at 26-28ºC. After it malolatic fermentation takes place in barrels.
It stayed in new French oak during 5 months and 3 months in our cellar after bottling.
Serve between 14 ºC and 18 ºC. Recommended for pair with red and white meats. Accompany strong meat dishes, especially game and even well ripened cheeses.