The Cabernet Franc was left on the skins for 3 hours ,this is called skin contact to have the rosé colour, and than gently pressed. the must have been fermented in 10c-12c in stainless steel controlled temperatures tanks for several weeks.With this vinification the result is fresh crispy fruity Rosé wine. 100% Cabernet Franc. The grapes were cold macerated on the skins for several hours to extract optimal rose color, and then cold fermented in stainless steel tanks for 3 weeks to enhance the flowery and fresh red fruit aromas. This wine is characterized by fruit flavors balanced by refreshing acidity. Food Pairing: Strawberry - Rhubarb soup, Lemon Chiffon pie, or refreshingly great on its own.