Terroir Clay-limestone
Grape variety : Cabernet Franc
Winemaking The hand-harvested grapes are destemmed by oscillation and then sorted entirely. Fermentation of the must begins spontaneously thanks to indigenous yeasts. Maceration lasts 20 days. The Cabernet Franc is vinified in truncated conical concrete vats.

Character An elegant, deep ruby-red robe with subtle hints of Havana. The initial nose is open and complex, unfolding with notes of blackcurrant buds, then evolving into aromas of fresh fig, licorice, anise, and prunes. The palate is marked by a rich, tannic, and rounded attack, confirmed by the presence of dense and powerful tannins. The flavors on the palate confirm this impression, manifesting with notes of toast and cooked fruit.