Description
This is the wine that started it all. The first wine Lo-Fi ever produced and still to this day one of our most popular. Loire valley inspired Cabernet Franc. Light bodied, low tannins, young and fresh.
Hand harvested and organically grown; not de-stemmed or crushed. Whole cluster carbonic maceration in a variety of vessels including Austrian oak, stainless steel and concrete. The tanks were drained of juice every few days and the grapes were pressed after 18 days. The free run juice and press juice were combined and allowed to finish fermentation in a large stainless tank. The wine was then aged in neutral French oak barrels (228 Liter) for 10 months and racked twice prior to bottling .
All Lo-Fi wines are fermented via native yeasts and bacteria. Nothing is added, no nutrients, commercial yeasts, bacteria, enzymes, tannins or other popular fermentation agents. We added a total of only forty parts per million So2 prior to bottling in keeping with our low intervention, “Lo-Fi” philosophy.
Ingredients: Hand harvested, organically farmed grapes, indigenous yeast, naturally occurring lactic acid bacteria and minimum effective SO2.
