Pure Cabernet Franc highlighting freshness and fruity aromas typical of the variety
| ABV | 12.5 |
| Vinification | Manual harvest into openwork boxes; only perfectly ripened grapes are selected to give the wine a fresh and fruity character. Direct pneumatic pressing, slow and gentle so as not to extract bitterness. Fermentation is done in vats. |
| Élevage | The tirage is done early in winter, then the bottles are allowed to rest on slats for a minimum of one year. |
| Vineyard Soil | Clay over tuffeau (Turonian limestone that was formed over 90 million years ago). The roots grow a depth of 90 cm into the clay, nourishing the young plants, after which they circle around the tuffeau to find other nutrients and water, which are brought by root capillarity through the rock. |
| Cellaring | To be consumed within 2 years. |
Pure Cabernet Franc highlighting freshness and fruity aromas typical of the variety. 12.5% alcohol, consume within 2 years.
