Searching for raw pleasure in Cabernet Franc? Young-drinking, fruit-forward, hyphen-worthy Bourgueil, loaded with fragrant leather, spice, and brambleberry. The fruit of young Cabernet Franc vines is hand-harvested, tank-fermented, reefer-shipped, and�you get to decide what happens next. Aromatic style: Trinch is a classic Bourgueil with tannin and red fruit aromas. � CULTIVAR Cabernet Franc � HARVEST By hands � SOIL Gravel clay and limestone in Bourgueil, 20 year old vines � VINIFICATION 18 days of maceration with native yeasts and at low temperature to extract the primary aromas � CULTURE Organic � ELEVAGE Wood tank until spring, bottled in April, with minimal sulphur. Occasionally fined.
- Domaine Catherine & Pierre Breton