Varietals: Cabernet Franc
Farming: Organic/Biodynamic, Low added SO2
Deep ruby color, aromas of blackberry, plum, some spices, and leather. Palate is dry and fresh with black fruits. Medium acidity, very fine tannins! Finishing notes of earth.
Fermentation in indigenous yeasts
Alcoholic and malolactic fermentation in vats
Aging for 12 months in barrels, then 3 months in vats after blending
30 mg of SO2 per liter