Made to be aged. Harvested between 20th and 25th September of 2000. Fermemtive and post-fermentative maceration of 30 dies. Each variety was aged by seprarat in used French oak barrels of 300L for 24 months. Once the blending was done, it was clarified, filtered and bottled.
The aromatic intensity make it very suitable for low heat cuisine. The texture in the mouth so worked in the bottle over the years, can pair, matured meats and smoked dishes.