The grapes had reached the winery in the early cool hours of the morning and were transferred directly from the "crusher" into refrigerated stainless steel tanks. After three days of keeping the grape juice on its lees for extraction of flavors found in the skins of the grapes the must was fermented at a temperature of 23-25 degrees Celsius in order to preserve the character of the Cabernet Franc. Following the end of the malolactic fermentation the wine was aged in French and American barrels for 14 months after which the wine had characteristic qualities of the variety: spicy, powerful and impressive.
Tasting Note:The wine has a dark crimson color with black pepper, tobacco, licorice, walnuts and chocolate notes. Full body, velvety, with a long spicy finish.