Spicy and highly complex fruit. Chocolate and sweet aromas from the aging in French oak also stand out
On the palate it presents volume, given the perfect maturity of this harvest, with moderate alcohol and balanced natural acidity. The concentration of flavors and the persistence make of this, a typical Cabernet franc of cold areas.
Hand-harvested the first two weeks of April
9 months in bottle
. Produced in concrete ovoid vessels with a short cold maceration for 24 hours. 7-day fermentation at 28-30 °C with native yeasts to preserve the
influence of its terroir. Total maceration 21 days.
9 months in used oak barrels
Spicy cheese. Roasted lamb or pork. Stew