Fermented with native yeast, the wines of Château Farizeau are not moved until the spring following harvest to avoid oxidation and to allow for a minimal addition of sulfur before bottling. The results are real Bordeaux wines of the terroir that have fresh acidity and a drinkability with an underlying complexity that makes them some of the best values from the region.
Winery: Château Farizeau
Region: Bordeaux
Varietal(s): Cabernet Franc, Merlot
