The fermentation takes place in a period of 6 to 8 days, not exceeding the temperature of 28/30 ºC. The wine remains in contact with the skins in maceration, for a period between 5 and 10 days.
12 months in American and French oak barrels.
Stewed or seasoned meats with creamy sauces, beef ragout, roasted lamb chops, roasted lamb, stuffed roasted turkey, mushrooms, stews and rices with meat. Fish such as monkfish, cod or bonito. Goat cheese and cured cheeses.