Cabernet Franc

Black currant, red cherry, scent of coffee, and licorice. Spicy, fresh, bright acidity.

Good structure, light bodied, bold, and balanced with dark fruit. Traditional red wine made in small concrete tanks with maceration on the skins for 15 days, mixing during fermentation. Herbaceous, rich and juicy, with notes of violet, earth, tea leaves, smooth texture, along with medium acid and strong tannins.

Barbecued meat, pasta with wild boar sauce, mushrooms, medium aged or aged cheeses, nuts, rich and savory dishes, beef, lamb, venison, game birds, roasted vegetables, and dark chocolate.