100% Cabernet Franc. Hand-harvested fruit was allowed to ferment spontaneously as it macerated with its skins for two months. The wine was pressed and racked to neutral French oak 500 L puncheons where it aged for 12 months. No additions, no sulfites added.
100% Cabernet Franc. Hand-harvested fruit was allowed to ferment spontaneously as it macerated with its skins for two months. The wine was pressed and racked to neutral French oak 500 L puncheons where it aged for 12 months. No additions, no sulfites added.
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