• Variety: Cabernet Franc
• Vine Age: Planted in the 1990s
• Terroir: Early-ripening site, clay-limestone soils.
• Viticulture: Organic (certified since 2014), Guyot simple pruning.
• Vinification: Indigenous yeast fermentation in temperature-controlled concrete tank (21 days). Aged in sandstone amphora for 11 months, light filtration (white earth).