WINEMAKERS NOTES:
Selection of grapes through a sorting table to eliminate impurities and any presence of camber.Soft pressing and destemming of grapes in order not to break the skins of the berries. Subsequent spontaneous alcoholic fermentation in stainless steel vats at a controlled temperature of around 28 ° - 30 ° C (without the addition of external yeasts). The macerations lasted about 11-12 days for Cabernet Franc and 13-14 for Cabernet Sauvignon. Frequent pump-overs out door and frequent délestages during alcoholic fermentation have favored elegant musts with good structure and excellent aromatic component. The spontaneous malolactic fermentation was then carried out in stainless steel tanks and was completed by the end of November.