Saumur-Champigny Vieilles Vignes
- Red
- Cabernet Franc
Winemaking Information
The grapes are destemmed and macerated for 30 days. Fermented and aged for 12 months in stainless steel. Sulfur additions are 10mg per liter before fermentation and 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