|Yield per hectare
||60 q. of grapes per hectare
||Manual, in the first ten days of September.
||Destemming and fermentation at a controlled temperature of 28-30 ° C. Malolactic fermentation in carats at a controlled temperature for 10-15 days.
||12 months in oak barriques. Refinement next in the bottle.
||Red meats, roasts and hard cheeses.