The bunches are crumbled, and the grapes are gently crushed so as not to break the seeds. The juice is sent to the fermentation tanks where the corresponding yeasts are added for alcoholic fermentation, and it is kept at temperatures not exceeding 25ºC. Then it is discovered, spontaneous clarification and racking are carried out. Finally, it is stabilized, filtered, and bottled to rest in the cellar for at least six months.

100% Cabernet Franc./ ABV 13%