The fruit was destemmed into a combination of small stainless steel tank fermenters, concrete vats, and open top barriques. Time on skins lasted 14 to 45 days. The fruit was then separated to “free run” and “light press” fractions. The Cabernet was aged in 100% new, tight grained, French Oak barrels for a lengthy 27 months. We employ a variety of cooperages for Cabernet including Boutes, Sylvain, Taransaud, Gamba and Alain Foquet. 100% native, spontaneous yeast and malolactic fermentations were also key ingredients in the making of this wine. The gentle use of gravity flow winemaking, whenever possible, is carefully exercised throughout the making of this and every Venge wine. Bottled unfiltered.