100% Cabernet Franc. From 40-year-old, certified-organic estate vines on clay-limestone soils across many different parcels. The harvest is mainly manual, depending on the vintage. The bunches are destemmed; fermentation is with native yeasts in stainless steel; maceration is around 10 days; aging is in steel tank for around 6 months before bottling with a light, non-sterile filtration.
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