Saumur-Champigny
- Red
- Cabernet Franc
Winemaking Information
The grapes are destemmed and macerate for 10 days. Fermented and aged for six months in stainless steel. Sulfur additions are: 10mg per liter before fermentation, 15mg at bottling.
SO2: During winemaking, at bottling
Fining/Filtration: Light filtration at bottling (non-sterile)
Vineyard Information
Appellation: Saumur-Champigny
Soil Composition: Clay, Limestone
Farming: Organic (certified)
Thanks to importer Louis/Dressner for details above