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.

Size Guide