Val du Charron Reserve Cabernet Sauvignon 2019

The grapes for the Val du Charron Cabernet Sauvignon were harvested at optimum ripeness, whereupon the berries were first cooled down for 24 hours upon arrival at the winery. After this cooling phase, the grapes were destemmed and only partially slightly crushed. However, 80% of the berries were not crushed - thus the majority of the grapes were fermented as whole berries. A yeast culture from Bordeaux was added to the grapes, which started the fermentation process. Once fermentation was complete, the wine was transferred to the press, where only the free-flowing wine from the first pressing was filled into stainless steel tanks for malolactic fermentation. Once the malolactic fermentation was completed, the wine was matured for 15 months in flex tanks and in French oak barrels. Before the wine was bottled, it was slightly refined.