Roller crushing, brief enzymatic maceration and separation of the free-run juice to encourage extraction of the fragrances and high- quality natural tannins. Static clarification and fermentation with selected yeasts at controlled temperatures (around 20 °C). The wine matures for at least one year in new, lightly toasted barriques, thus encouraging the malolactic fermentation. Bottling is followed by extended cellaring before release.
Hors d’oeuvres and pasta dishes (even quite strongly-flavoured ones); shellfish and fish recipes; eggs and white or boiled meats; an excellent aperitif with salami and olives.
Serve chilled, preferably in crystal glasses.