ABOUT THE WINE

Carbonic maceration: Ancient technique, adapted for Tannat, unique to San Francisco winery. Meticulous crafting begins with selected vineyard clusters transported in 10 kg crates to preserve grape integrity. Whole-cluster fermentation in a CO2 atmosphere leads to natural intracellular fermentation. After optimal maceration, gentle pressing occurs. The resulting must completes fermentation in temperature-controlled tanks traditionally. This technique yields a ready-to-taste wine 15 days post-malolactic fermentation, enhancing characteristics, reducing acidity for a smoother mouthfeel, and increasing aroma extraction.