Vinification: soft destemming and maceration in contact with the skins for about 10 days, followed by alcoholic and malolactic fermentation and then put in 225l barriques to rest at least 12 months. Bottled without filtration, it is aged in the bottle for another 6 months.

Pairings: it is a wine for the whole meal. It goes well with cold cuts, eggs, soups, risottos, fresh and aged cheeses. Excellent with lamb and game.