Gentle fermentation - sometimes with the whole grape cluster - is the starting point for our Cabernet Franc. Allowing the wine to build out its texture naturally through infusion, we get a Cabernet Franc that is first fruity and supple, then carried through to complex earthy notes, and finally smooth tannins on the finish. We press the wine to old barrels for aging and then bottle it in late spring.

No SO2 is added during the winemaking process with this cuvée.