• Size: 0.94 ha (2.32 ac)
• Variety: Cabernet Franc
• Vine Age: Planted in the 1970s and 1980s
• Terroir: Blend of multiple parcels with soils of: clay-limestone, shallow limestone, clay-silt soils on Turonian limestone bedrock
• Viticulture: Organic (AB), biodynamic methods
• Vinification: 100% de-stemmed, no SO2 added during vinification, 2-4-week ambient yeast fermentation and maceration with a few pump-overs, pressed with a vertical press, aged for 10-12 months in used barrels, SO2 added only at bottling.