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Then transferred to seasoned 225-litres French barriques for up to 13 months
Kerin O'Keefe
No mincing about
The first step of the alcoholic fermentation is carried out in steel vats at a temperature of 13-15°C
Winery Production Manager
Biserno Campo di Sasso Insoglio del Cinghiale 2024 Galicia Then transferred to seasoned 225-litresIt is made from 32% Syrah and the remaining part is a blend of Cabernet Franc, Merlot and Petit Verdot. The peppery characteristics coming from the Syrah make it the ideal accompaniment to game dishes, such as the local wild boar cinghiale (after which it is named), roast pheasant or rich game stews. Slightly chilled, it is equally good in summer with picnics and barbecues.
