In the Bottle
How we make it: Skins and juice are separated as soon as possible. The clear juice is cold settled and racked followed by fermentation in small French oak barrels until dry. The wine is left on the gross lees and sulphured. The fine lees are stirred up frequently during the ageing process. The wine is aged in barrels for 4 months before bottling.
How to store it: 4 years.
Food suggestions: Enjoy with pasta, spicy poultry and games dishes.
