Following local tradition, the must
macerates long on the skins before fermenting to capture the character and the
flavors of the land from which it springs.
Food-Wine Pairings: crustaceans, from
mariscos to oysters and prawns, sushi, quiche, seasonal vegetarian dishes and
vegetable-based flans, tannin-rich foods such as artichokes or asparagus, and
iron-rich foods such as liver or spinach.