Cabernet sauvignon, cabernet franc, petit verdot
Bunches are destemmed and then dropped into the fermentation closed stainless steel tanks, lasting a total of ten days. We use the traditional pumping-over technique. Subsequently, the wine is left in contact with the skins for approximately ten days and then devatted. Malolactic fermentation takes place naturally.
Sixteen months in French oak barrels. (40% new and 60% second use).
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