Cabernet Franc, Cabernet Sauvignon, Malbec, Merlot, Petit Verdot
The soil substructure is compressed volcanic ash, holding little nutrients
After a quick cold soak, we ferment the wines predominately with native yeasts. The wines are then aged in 1/3 new, 2/3 neutral French oak for 12 to 26 months. This gives the tannins time to soften up and for the aromas to intermingle and reach the level of complexity we are looking for. After bottling, we age the wine in the cave for an additional 2 to 4 years before release.
Barrel Aging: 21 months in French Oak, 32% new