With as little intervention in the cellar as possible, this wine is made with simply de-stemmed, the whole, uncrushed bunches, which are transported using only a gravity flow system. Whole berry maceration is followed by fermentation with natural yeasts, racking, and one year’s maturation in oak barrels. The result is a velvety wine with softer tannins and classical varietal characteristics. This traditional wine is unfiltered and unfined, which may deposit sediment and might require decanting. 100% Cabernet Sauvignon.