How we make it: The skins and juice are separated as soon as possible after pressing; then the juice is chilled and left to settle. Thereafter, the clear juice is racked from the lees and fermented in small French oak barrels until dry. It is sulphured and aged in barrels for 4 months until it is ready for bottling.
How to store it: Up to 4 years
Food suggestions: With pasta, spicy poultry and game dishes.
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