Technical notes Vinification: according to tradition, fermentation is carried out at a controlled temperature (30-31 ° C) in stainless steel vats with a floating cap, for a period of 15 days, with frequent pumping over to optimize the extraction of polyphenolic substances. Aging: one year in Allier oak barriques and a further year in 2,000-3,000 liter barrels. After a slight clarification, the wine is bottled for further refinement, which varies according to the characteristics of the vintage, but which is never less than 12 months. Shelf life: The peak is reached 8-10 years after the harvest, but then varies in duration, even significantly, depending on the vintage. Pairings Ideal in combination with important red meat dishes and medium and long-aged cheeses. It can also pleasantly accompany conversation at the end of a meal.