• Variety: Cabernet Franc
• Vine Age: Planted in the 1970s
• Terroir: Early-ripening site, clay-limestone soils.
• Viticulture: Organic (certified since 2014), Guyot simple pruning.
• Vinification: Indigenous yeast fermentation in temperature-controlled concrete tank (25 days). Aged 60% in cement tank, 40% in wooden vat for 9 months, light filtration (white earth).