Cabernet franc  

Fermentation is spontaneous and carried out in open wooden fermenters. The wine undergoes 2 weeks of skin maceration, with manual punch-downs 3-4 times daily. It is then aged  for 12 months in hungarian barrique. Bottles without clarification and filtration.

Content of alcohol: 13,5% v/v

Acidity: 6,3 gr

Extract:  29,1 gr

PH: 3,43

SO2: 5 / 35 ( free/ total )

Time of harvest: 22 th September, 2021

Yield: 50 dkg / vine

 Total number of bottles produced: 1300