Petit Verdot Unoaked

Winemaking

All bunches are passed over a sorting table and subjected to intensive quality control. The grapes are gently crushed and moved by gravity into temperature regulated vats. Both alcoholic and malolactic fermentation occur naturally with no inoculation. The post fermentation maceration on skins lasted for 21 days.

Varieties

100% Petit Verdot

Ageing

Stainless steel tanks with controlled fermentation temperature

Alcohol

14,5% vol

Serving suggestions

Should be served with roasted dishes, red meat dishes of beef or lamb, and its excellent with cheese, even the strongest ones.