• Variety: Cabernet Franc
• Vine Age: 45 years on average
• Terroir: St.-Cyr-en-Bourg, west-facing, some clay and silty chalk soil on limestone bedrock
• Viticulture: Organic (certified)
• Vinification: 100% de-stemmed, 10-15 days maceration, indigenous yeast fermentation: ½ in 2 to 3-year-old barrels and ½ in raw concrete tanks for 8 months. They are then assembled and aged for 6 months in stainless steel tanks before bottling where they are aged for 6-12 months in bottle before sale (15 mg/L total SO₂).