Fermentation and soaking of the 28-day-old skin of the grapes, which are beautifully ripe for harvesting, have greatly contributed to the elegant taste of Cabernet Franc. The rich flavors and smoothed tannins are complemented by a deep-warm scent and chocolate character typical of Franc. Complete malic acid decomposition was followed by first- and second-filling, partly barrique, partly ace barrel maturation, which was completed by long bottle maturation. Recommended for venison, mushroom, creamy pasta dishes, beef.