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One of the typical grapes of the area, the Cabernet Franc instantly entices you with its smooth tannins and dark fruit flavors mingled with spicy / earthy undertones. Enjoy lightly chilled, on its own or next to some roast beef, BBQ, country hams or rustic patés.
Vineyard: Clay and limestone. 25 – 60 years old vines, farmed organically (in conversion). Grapes are destemmed and hand-sorted before being crushed and put into vats. The maceration then takes 5-6 weeks, with regular punchdowns, with indigenous yeast only. Once pressed, the juice spends around a year in concrete tanks. Filtered, not fined.
