Aged in 100% French oak barrels (75% new) for 12 months.
Winemaking:
Four-day cold maceration fermented in open top tanks with a percentage of whole clusters in one of them using pipeage as the primary extraction tool. 25 days total skin contact time followed by malolactic fermentation in barrel
Food Pairing:
Meaty fish (halibut, cod) and shellfish (lobster, shrimp, crab, scallops.) subtly flavored, simply seasoned poultry and pork dishes
