FERMENTATION: The wine ferments over the skins in temperature controlled vats for about 7-9 days at 64-68 degree F. The wine is slowly pumped over the skins every 12 hours to extract more color, tannins and complexity.
The Cabernet is then refined in small French oak barrels medium toasted for about 6 months. We use only Alier and Limousine barrels maximum 3 years old. This full bodied Cabernet owes its rich and smooth character to the gravelly soil of the region.
It is a perfect complement for roasted meats and robust cheeses when served at room temperature, 60°-64° F.