• Variety: Cabernet Franc
• Vine Age: Planted in the 1970s
• Terroir: Early-ripening site, clay-limestone.
• Viticulture: Organic (AB, 2014), Guyot simple pruning.
• Vinification: De-stemmed, 25-day ambient yeast fermentation in temperature-controlled concrete tank, aged for 9 months 60% in cement tank and 40% in wooden vat, lightly filtered (white earth).