100% Cabernet Franc
Manual harvest in the morning to preserve the freshness of the fruit. Maceration at 8°C for 5 days to extract the fruit without moving the harvest. Short maceration and fermentation with native yeasts at 24-26°C with very little intervention on the wine. 20% whole bunches.
4 to 6 months of aging in old barrels to bring structure and length to the wine.
On the nose there is a mixture of fresh red fruits, mint and violet. The wine expresses the liveliness of Cabernet Franc, both ripe and fresh from the Bordeaux clay-limestone terroir.
In the mouth, we find a good acidity which gives length to balance the sweetness and roundness of the fruit.
Price including tax
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