A delicious lighter style red that can be served lightly chilled in warm weather. Grape varieties: 95% Cabernet Franc and 5% Cabernet Sauvignon. Alcohol 12.5%.
Food pairing: A supple refreshing partner for any number of dishes. Bistro dishes like steak-frites and duck confit spring to mind.
Unusually for a red wine this is made in the same way as the Bonnin’s white and rosé. To obtain a light extraction during the maceration, the juice and the grapes are cooled down to 7 to 8°C for 4 days. Then the must is warmed up to 18°C for the fermentation which lasts for about 10 days. After, the wine is aged in steel tanks. Best to be enjoyed within 4 years from the vintage.