From old vines
| Vinification | In thermoregulated stainless steel vats following a thorough double sorting on reception. Use of maceration, pigeage (a device with railings pushes the skins into the juice) aeration and temperature control in the search for harmony and fruit, strength and depth. |
| Vineyard Soil | Clay-limestone from upper Turonian (Jurassic). The microclimate around Saumur is the hottest and driest spot in the entire Loire Valley. |
| Tasting Notes | This cuvée is made from Cabernet Franc old vines and is partly oaked. The wine has a beautiful garnet color, a nose of dark fruits, and a clean and structured attack on the palate. |
| Cellaring | Best to wait at least two or three years, for the next ten years or more. |
From old vines. Beautiful garnet color with dark fruit notes and a clean and structured attack. 35-40 hl/ha yield, 2-10+ year cellaring potential.
