The technique used is the result of an exclusive protocol of our winery. The protocol stipulates that the half of the grapes used are winemaking in red with selected yeasts, maceration of 6/8 days and at temperatures ranging from 24-26 degrees C to favor the extraction of the dye substance contained in the skin of the grapes. Malolactic fermentation: yes, just after release. The remaining half is wine-produced with a maceration of the 24 year-old sun peels and treated as a process of white winemaking. Refinement: yes, in concrete tanks for at least 6 months. Average wine life: 4/5 years.
Tips for use:
SERVICE TEMPERATURE: 18C. At the table the red 5 thousand goes perfectly with first and second structured. Great to accompany cheese and red meats.