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Produced from Cabernet Franc that is grown in siliceous-limestone soils. The grapes are de-stemmed and then fermented in stainless steel vats. The maceration lasts about ten days and the fermentation temperature is controlled. The objective is to produce an expressive wine not burdened by harsh tannins.
Wine making: Grapes harvested at optimum maturity, maceration and alcoholic fermentation for 15 days, then matured in concrete tanks for 10 to 12 months.