Summary

Generally made as a short maceration rosé (for additional color) but can also be made via direct press. Cabernet Fruit (Sauvignon and Franc) is crushed and a short maceration of up to three days extracts color. The must is then pressed and fermented at moderate temperatures in neutral vessels (stainless steel or concrete are common) to retain primary fruit but avoid fruity esters associated with cooler temperatures. Wine will then be aged 2-4 months in neutral vessels before fining, filtration, bottling and release.

Key Varietals

• Cabernet Franc
• Cabernet Sauvignon