Varietals: Cabernet Franc
Vineyard: Clay and limestone. 25 – 60 years old vines, farmed organically (in conversion)
Making of: the grapes are destemmed and hand-sorted before being crushed and put into vats. The maceration takes 5-6 weeks, with regular punch-downs and indigenous yeast only. Once pressed, the juice spends around a year in concrete tanks. Filtered, not fined.
Personality: One of the typical grapes of the area, the Cabernet Franc instantly entices you with its smooth tannins and dark fruit flavors mingled with spicy/earthy undertones. Enjoy lightly chilled, on its own, or next to roast beef, BBQ, country hams, or rustic patés.