The first records of Cabernet Franc go back to the 17th century when vines were established in the Loire Valley. It has recently been discovered when Cabernet Sauvignon came about through the crossing of Cabernet Franc with Sauvignon Blanc.
The pride of viticulture in Corona and one of our most highly demanded wines. The soil and microclimate, as well as the winemaking traditions handed down through the generations, all combine to give a wine with a genuine personality.
Intense ruby red in colour, typically herbacious, slightly tangy, and full-bodied.
spicy dishes, meat in general, and perfect when matched with venison.
VINE TRAINING SYSTEM:
VINES PER HECTARE:
Maceration: 15 days. Fermentation: 12 days in stainless steel vats.
On fine-grained lees for 8 months
In the bottle for a further 3 months