• Variety: 91% Cabernet Franc and 9% Pineau d’Aunis
• Surface Area: 0.15 ha (0.37 ac)
• Vine Age: Planted in 1958 and 2017
• Terroir: Deep, clay-sand soil with schist, sandstone and a few puddingstones.
• Viticulture: Organic
• Vinification: Cabernet Franc: directly and rapidly pressed with whole clusters, ambient yeast fermentation and aging for 5 months in tank. Pineau d’Aunis: 50% whole cluster (dispersed in alternating layers in between the de-stemmed grapes), ambient yeast fermentation started in tank, pressed halfway through the fermentation, transferred to used barrels to finish fermenting and age for 5 months. Cabernet and Pineau blended and aged in tank for 1 month, 5-15 ppm SO2 added before bottling.