From our best clayey and chalky hillside (1ha20), exposed to the south, grape (100% Cabernet Franc) is harvested down, for a first time, in mid-august in order to only keep the ripest grapes. After a long maceration of at least 28 days, the malolactic fermentation of the wine takes place in new and 1 year old double barrels. The maturation, during 18 months on lees, is an important overall factor process for the ageing of the wine that smoothes its important structure.
カベルネ・フランス100%
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