Blanc de Franc, Onabay Vineyards
– 100% cabernet franc, hand harvested on September 15, 2013
– Whole-cluster pressed, resulting in 115 gallons per ton of grapes, chilled, settled for three days before racking off lees
– Fermented at 56-59 degrees until dry
– Secondary fermentation in bottle, aged en tirage for over two years
– 3ml dosage (4 gr/liter) added at disgorgement at the end of 2016.
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