After removal of the stalks and delicate crushing, the must is fermented for 12 days in contact with the skins in modern horizontal tanks allowing for greater skin contact and flavour concentration. Once the fermentation is complete, the wine is racked into large Slavonian oak casks, where it matures and fines for 12 months, followed by a further fining in the bottle. Attractive ruby-red colour brilliant and enticingly full. Somewhat austere in its youth, the wine softens, becoming velvety and developing prolonged and appealing aromatic persistence. Elegant wine, it accompanies savoury main-courses, meat dishes made with rich sauces, grilled red meats and game. It is also perfect with cheeses aged at great length, particularly those with rather piquant flavours.