Cabernet Franc, Cabernet Sauvignon, Merlot
Harvest: Manual with strict selection in the vineyard
Gravel mound embedded with lenses of clay, silt and sand where vine roots find moisture and mineral nutrients
Fermentation with indigenous yeast in temp-controlled stainless steel cuves with maceration period of approximately three weeks. Wine undergoes malo-lactic fermentation in French oak barrels and remains in wood for 18-month elevage. No more than 20% new oak used. Egg whites are used for fining and wine is bottled without filtration.