Description

One of the typical grapes of the area, the Cabernet Franc instantly entices you with its smooth tannins and dark fruit flavors mingled with spicy earthy undertones. Enjoy lightly chilled, on its own or next to some roast beef, BBQ, country hams or rustic patés.

The grapes are destemmed and hand-sorted before being crushed and put into vats. The maceration then takes 5-6 weeks, with regular punchdowns, with indigenous yeast only. Once pressed, the juice spends around a year in concrete tanks. Filtered, not fined.