100% Cabernet Breton – 2019/2020

Winemaking: 50% Whole cluster and 50% De-stemmed, then left for 2 weeks to macerate. After pressing, the juice was poured into barrels for the alcoholic and malo-lactic fermentations. After 4 months in barrels, the wine was bottled on the 20th of January 2019. Without filtration and no added sulfates.

Service: Serve at 12 degrees Celcius. Food pairing: Grilled meats, poultry, cured meats, cheeses.

Analyses: Alcohol: 13.29% Vol // Acidity tot: 3.60 gr/l // Acidity Vol: 0.42 gr/l // Free S02: Not detectable (natural) // Total S02: Not detectable (natural).