This wine is made from 100% Cabernet Franc grapes, with an annual production of 1800 bottles per year.
Winemaking and Cellar Practices:
Grape harvest is made by hand, typically the last week of August. The goal is to pick at a sugar content and maturity levels that would provide an optimal juice density and preserve the natural acidity and the freshness of the grapes.
The grapes are then quickly pressed right after harvest and fermented in temperature controlled stainless steel tanks (14 degrees C). Finally, the wine is filtered and bottled approximately 4 months after harvest
Harvest Dates: August 25, 2016
Harvest Brix: 22.5
Total Acidity: 5 g/l
Total Sulfur Dioxide: 75.9 mg/l
Volatile acidity: 0.44g/l
Final Blend: Cabernet Franc (100%)
Bottling Date: November 29, 2016
Production: 150 twelve pack cases