VITICULTURE: The award-winning vineyard, which faces north and south, is Grown in deep Oakleaf soil and the shoots are vertical. that The vineyard is watered according to soil moisture schedules. Leaf twitching in the bundle zone and meticulous detail on the removal of green berries allow sufficient sunlight to penetrate the canopy Ensuring ripe tannins and optimal berry flavor when harvested. MAKE WINE: The selected bundles were also placed on the sorting table moderate bruising with a total percentage of 30% in The Fermenter Great care has been taken to remove all stems. The mash was then soaked cold overnight at 12°C for maximum paint removal. The fermentation was carried out with a specific commercial yeast strain in open stainless steel fermenters at 24-28 degrees Celsius and Fermentation took 6 days. Gentle pumpovers were used three to four times daily to extract Taste and tannins for structure. Delestage (return and return) further supported the extraction of soft tannin. The mash was pressed immediately after the main fermentation was completed. The wine was then fed in secondary or natural gas barrels with 225 l barrels Malo lactic acid fermentation. Maturation in 57% new French, 27% second and 16% third French Oak barrels lasted 15 months and the wine was then light filtered before bottling. TASTING NOTES: Black currant with a touch of green pepper and black olives On the long mineral finish, it is surrounded by elegant, ripe tannin and oak spices. FOOD PAIRING: The complexity of Cabernet Franc is ideal for wild birds like duck or quail and would be served equally well with veal.