Tasting note
Concentrated, intense Cabernet Franc, full of black fruit, with hints of sweet pepper and menthol on the nose.
Vinification
Hand-picked concentrated bunches, double-selected. Pre-fermentation maceration at 8°C in French oak vats. Alcoholic fermentation with indigenous and selected yeasts at 26°C-30°C. Malolactic fermentation in new French oak barrels, 15 months' ageing. Bottled with light filtration, then 6 months ageing before release.
Food Match
Try with wild mushrooms, polenta, goat cheese and herbs.