BC VQA

Made from two separate Cabernet Franc juice lots. The first wine lot was made with direct pressed fruit, immediately after harvest. The second wine lot was made from juice with 18 hours skin contact, this Ros was steel fermented and aged. The resulting wine is textured and complex, with red fruit flavours and herbal aromas. Enjoy paired with charcuteries, tomato-based pastas and vegetable tapas.