TERRE DE SAINT CYR 2020

Manual harvest in openwork crates, sorting in the vineyard and cellar before vatting by conveyor belt. Total destemming. Fermentation in thermoregulated stainless steel vats at a temperature between 18 and 24 degrees. Base of vat before starting alcoholic fermentation. End of fermentation at a temperature of 24 degrees for more elegance of the wines. Maceration of 14 to 20 days. Aging in stainless steel vats for 6 months to preserve the fruit of the wine. Tasting comments: Color: garnet red. Nose: red fruits. Mouth: the palate is fresh and delicious accompanied by a vegetal note. Wine pairing: red meats and all everyday dishes. Custody: 7 to 8 years. Grape variety: Cabernet Franc