Description
Cabernet Sauvignon is fermented and aged in the traditional red wine method: fermentation is done in stainless steel cooperage on the skins at temperatures above 75F (24C). After fermentation, the wine is separated from the skins and a portion is moved into a combination of French and American oak barrels for extended aging. Just prior to bottling, the alcohol is gently removed by cold filtration.
Cabernet Sauvignon
Cabernet Sauvignon offers all of the benefits of a red wine, with less than half of one percent alcohol. The grapes were grown in San Luis Obispo County, a region of California known for producing high quality fruit.
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