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CABERNET FRANC The vineyards of Cabernet Franc are about 15 years old and are trained with the gujot system to have an average yield of about 50-60q. per hectare. This grape variety requires a balanced defoliation to mature, but it does not require thinning since the raising system induces the plants to smaller productions, with a consequent increase of the concentration. After the harvest, accurately carried out by hand, the grapes are crushed and then fermented in stainless steel barrels with a slow maceration to obtain a wine rich in spicy aromas, but which still keeps the vegetal notes that characterise this variety. After 8-10 months of static aging, the product is bottled.