Bravdo Landmark 2B

Bravdo Landmark 2B The grapes were harvested at full phenolic maturation stage and the fermenting must was enriched with Cabernet Franc skins separated from an early stage of parallel rose wine preparation. Alcoholic and malolactic fermentation were conducted in temperature controlled stainless steel fermenters. The enriched must resulted in body, aroma and complexity enhancement of the wine. The wine was bottled after 24 months of aging in French (75%) and American (25%) oak.