Country: Italy

Cabernet Franc has a terroir of primary importance in the Veneto area. The production processes and the environment in which it grows allow the vine to best express its qualities.

The first step is the harvest of the grapes, always carried out early in the morning, thus preserving their integrity.
This step is followed by maceration in steel tanks for 5/7 days. Here the contact with the grape skins is decisive for obtaining the organoleptic characteristics of this still red wine.

The subsequent maceration completes the alcoholic fermentation; this is followed by decanting, which leads to the natural clarification of the wine. It is the phase that anticipates bottling and resting (for at least two months), before being placed on the market.