Maceration time of 5-6 weeks with manual punch downs. Fermentation in 100% in 75hL French oak vats. Malolactic in new oak barrels. Fermentation temperature 28°C to 30°C and aged for...
100% Cabernet Franc, a low-yield variety, resistant to rot & insect attack, perfect for aging wines. It provides structure, evolutionary potential & great elegance as well as fruit & floral...
The vineyard is planted with a density of 6.250 – 7.800 vines per hectare, bush-trained vines according to organic and biodynamic practices. Grapes are harvested in 15 kg crates; a...
Hand-picked grapes, traditional maceration in a wooden fermenter, resting period of 20 days, gentle pressing, storage in 60% new and 40% perennial French oak barrels. Dark purple almost black in...
