Alcohol 14.6% by volume Fermentation indigenous yeast; 4 weeks of skin contact Sugar 24.8˚ Brix (average)Total acid 5.7 g/L pH 3.63 Time in oak 21 months in French oak Type of oak 60% new French oak Production 16,361 cases (12/750 ml.) Blend 79% Cabernet Sauvignon 12% Merlot 5% Petit Verdot 4% Cabernet Franc

Pairs With: Gorgonzola Gnocchi