• Variety: Cabernet Franc
• Vine Age: 40 years on average
• Terroir: St.-Cyr-en-Bourg, heavy clay with silt and sand soil on Turonian Superior limestone bedrock
• Viticulture: Organic (certified)
• Vinification: 100% de-stemmed, indigenous yeast fermentation in stainless steel or concrete tank, gentle punch-downs if needed. Aged for 18 to 24 months in barrel (30% new oak and 70% 1 to 2 years old), racked to stainless steel tank for 8 months blending, sulfur added only at bottling (35mg/L total SO₂).