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At 1,300 meters above sea level, near the Andes Mountains, this Cabernet Franc challenges the idea of a singular profile for widely planted grapes. 100% Cabernet Franc cold-macerated and whole-bunch fermented for an extended period, it then spends six months aging in amphora. The result? Subtle green and smoky aromatics, blackberry, bitter tannins, and plush fruit—all coming together in a full-bodied red with high acidity. A match for barbequed meats.
- Rebekah
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