Vinification: Short maceration 2-3 hours in contact with skins and seeds in a stainless steel container. Gentle compression with a pneumatic press. The wine is fermented with the grapes yeast. Natural maturing in barrique oak barrels for 10 months. Ageing potential: 2024 – 2030.

Food pairings: Pairs well with grilled fish or seafood: mussels, shrimp, shellfish, scallops. Serving temperature: 10 °C.