Cabernet Franc

Deep ruby red color. Complex bouquet of red fruits, sour-cherry, herbs, tobacco and a nice peppery earthiness.
Harvested grapes are brought to the cellar where the clusters are carefully selected, destemmed and gently pressed. Alcoholic fermentation takes place in stainless steel tanks at a controlled temperature of 28 °C (82 °F) for 14-16 days. Once malolactic fermentation is completed, the wine is transferred into Hungarian oak barriques, where it ages for 14 months.