At our state-of-the-art winery, dedicated exclusively to the crafting of the Georges de Latour Cabernet Sauvignon, the wine is fermented in roughly 50% new French oak barrels which provides early integration and enhances the dense, rich texture. The balance of the must was fermented in stainless steel and concrete fermenters which preserves the freshness of the fruit. Following judicious extended skin contact and in-barrel malolactic fermentation, the wine was pressed and returned to barrels for aging. A small amount of Petit Verdot was blended with the Cabernet Sauvignon to further enhance the wine's aroma and flavor profile.