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Game dishes such as stews, braised meats, wild boar, guinea fowl or duck but also veal and pork roasts.
FERMENTATION AND AGEING:
After a careful selection of grapes, the fermentation time is about 20-25 days at controlled temperatures in stainless steel, cone-shaped. Following the malolactic fermentation in stainless steel and oak. The maturation is for 3 years in the new oak tonneaux and 2nd passage, big barrels and stainless steel. The finished wine continued to be aged in bottle at least 6 months before release.
