Calvet Cabernet Sauvignon AOP

The grapes are harvested when just ripe, destemmed, crushed and fermented for 6 to 12 days. The fermentation temperature is kept within 32°C. The grapes are gently pressed. The best vintages are selected here to preserve the aromas specific from the variety. Maturing in tanks. Lastly, it is racked, filtered and bottled.