OISO - Cabernet Franc - PARIS SIMONEAU

SOIL: Clay with flint. WINE MAKING PROCESS: Pellicular maceration for 15 days with pumping over (remontage) twice daily, malolactic fermentation to soften acidity, matured in stainless steel tanks with regular stirring to develop complexity. TASTING: Dominated by red fruit aromas, complex and well-structured, with smooth tannins and a balanced mouthfeel; PARING: With red and white meats, making it a versatile choice for a variety of dishes.