Mai & Kenji O Galarneau Cabernet Franc
From our best parcels of cabernet franc, the grapes are harvested at full maturity, according to each parcel. Schist and clay soils. Whole cluster fermentation, sometimes using carbonic maceration depending on the vintage. Fermentation in open top tanks with daily pigeage. Maceration lasts about three weeks, then the must is pressed to old barrels. The wine is aged for about ten months before bottling. Bottled unfined and unfiltered. No sulfites added. 4000 bottles produced.