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 in indigenous yeasts at 24-26 ° C with very little intervention on the wine. 20% whole clusters.
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 fruit, mint and violet. The wine expresses the liveliness of Cabernet Franc, both ripe and fresh from the Bordeaux clay-limestone terroir.
On the palate, there is a good acidity which gives length to balance the sweetness and the roundness of the fruit
Price including VAT, transport included for France