• Variety: Cabernet Franc
• Vine Age: Planted in the 1960s
• Terroir: Early-ripening site, clay-limestone soils.
• Viticulture: Organic (certified since 2014), Guyot simple pruning.
• Vinification: Indigenous yeast fermentation in temperature-controlled concrete tank (30 days). Aged in wooden vat and five-year-old barrels for 18 months, light filtration (white earth).