• Variety: Cabernet Franc
• Terroir: From the lieu-dit La Rippaille in Brézé, southwest-facing, mostly sandy-clay soil.
• Viticulture: Sustainable, organic methods
• Vinification: Sorted directly in the vineyard (with sorting table), 100% de-stemmed, 1-2-week ambient yeast fermentation, minimal extraction by infusion (no pump-overs or punch-downs), aged for 6 months in stainless steel tanks, lightly filtered, 25-60 ppm total SO2 at bottling.