TERROIR - The vines are planted on gentle slopes that are composed of clay and sandy soils. CULTURE & VINIFICATION - The grapes are hand-harvested and then after a long skin maceration, traditional fermentation is through a temperature-controlled process. 6-8 months aging in stainless steel tanks and then 12 months maturing in new oak casks (barriques). FOOD PAIRING - Best with game, red meat, and cheese.