Description
Grapes are destemmed and soft-crushed, with minimal use of sulphur dioxide. The juice ferments and macerates on the skins for a
long period of time, during which the cap is punched down daily. The must is coldclarified by allowing the lees to settle.
80% aged for 18 months in big Slavonian oak barrels and the remaining 20% in French barriques for at least 6 months. A classic food
wine with rice and pasta in tomato or meat sauces, and filled pasta, as well as grilled meats, poultry, white meats & soft cheeses.
