Initial bunch selection in the vineyard and then
on sorting table. The grapes were destemmed and gently crushed.
This Cabernet Franc is fermented and aged in the Loire style using stainless
All grapes underwent a cold soak for 5 days at 10ºC with 1 punch down per
day to keep the cap wet. Then was heated at 18°C to and inoculated. The
wine was fermented in closed tanks with 3 pump-overs per day and one rack
and return during the first half of the fermentation. Tannin management was
carefully monitored to ensure appropriate extraction without extracting dry or
bitter tannins. The post maceration for 5 to 8 days consisted in one small
pump-over per day. Carbonic maceration 80%
Malolactic fermentation in stainless steel tanks.