Cabernet Franc

Grape harvest
The grapes are collected on the basis of sensory analysis in the pre-harvest period: maturation of skins and tannins is sought
Soil type
Aluvial plain with marl deposits on the surface
Maturation
50% in steel tanks and 50% in small oaken barrels with 500 l capacity where the malolactic fermentation takes place for a period of 14-16 months, at the end of
which it is bottled without filtering to preserve to a maximum its integrity. It is
refined in the bottle for at least 4 months.
Vinification 
This wine ferments at a controlled temperature of 26°C. It remains on its skins for
a period of 12 days during which the extraction of colour and structure by means
of simple manual punching of the cap is favoured
Serving temperature
18°C