The 50 year-old Cabernet Franc vines used for this cuvee are planted on clay-limestone dotted with small stones; viticulture follows organic principles. Grapes are de-stemmed, with fermentation (wild yeasts) taking place at first in cement tanks, followed by oak barrels. Aging is for 12 months in used oak barrels( used for 2 to 5 wines) without racking. The wine is bottles with no fining or filtration and no added sulphur.
Earthy and serious this wine has juicy red and black fruit dancing on the palate, with hint of black pepper on the finish.
