Cabernet Franc and Cabernet Sauvignon
VINIFICATION AND AGEING
After removal of the stalks and soft pressing, fermentation is carried out according to traditional principles but with the use of rotating horizontal fermenting tanks and delicate maceration of the skins to assure the wine the colours, aromas and fundamental elements of which it has need. Once the sugar has been converted to alcohol, the wine is racked into oak casks where it completes its maturation.
Intense and vivid ruby-red colour.
Pleasant bouquet, full and richly nuanced.
Dry ﬂavour and sturdy body that shows ﬁ ne breeding. It has a balanced, full and persistent taste with a lightly grassy background.
Serve at 18° - 20° C. (64° - 68° F.).
It is an extremely versatile Cabernet. In its youth, it can be appreciated as a full and generous wine to be drunk throughout a meal, especially when the menu contains highly savoury dishes, such as polenta or other main course preparations of rural tradition.