Summary

A crushed fruit fermentation wine, likely fermented by cultured yeast, at mid-range temperatures in neutral vessels to retain primary fruit. Wine is made from at least 90% Cabernet Franc, with the rest made up by Cabernet Sauvignon. A short post-fermentation maceration of approximately a week on the skins is common to extract the desired level of tannin and additional color. After pressing, malolactic conversion will occur in tank, and oak alternatives (chips or staves) will add oak flavors during a maturation before fining, filtering, and bottling.

Key Varietals

• Cabernet Franc