Winery: "Fermentation of Altamura Cabernet Sauvignon occurs in both open and closed top fermenters. Certain lots are allowed to macerate on their skins for up to three weeks following fermentation. This technique produces a wine with softer, more integrated tannins, which carry fruit and oak nuances through to the palate."
|Varietal||100% Cabernet Sauvignon|
|Aging||70% new French oak barrels for 34 months|
|Region||Napa Valley, California|
|Grapes||100% Cabernet Sauvignon|