Cabernet f 2018

Organic. 7,000-liter truncated conical concrete tank. Pre-maceration at 3-4°C for 24 hours in a cold room. Fermentation lasts approximately 18 days. Pump-overs with air twice daily until a density of 1020 is reached, after which pump-overs are performed without aeration. Alcoholic fermentation: Indigenous yeasts. Controlled temperature below 25°C. Aging in barrels and concrete eggs for approximately 9 months. First- and second-year French oak barrels from Alliers, 225-300 liters. Weekly bâtonnage is performed during the first few months.

Dark garnet color with violet reflections and medium-high intensity. Clean, bright, and with generous tears. Elegant aroma. An explosion of black fruits with notes of cassis, spices, and chocolate on a mineral background. Expressive with body and character, imparted by the terroir and the variety. Enveloping, mineral, and balsamic.

Vineyard at altitude (750-840m). 2 to 3 kg per plant. Hand-harvested ≤ 10 kg/box. Harvested at dawn.

Mediterranean