• Size: 2 ha (4.94 ac)
• Variety: Cabernet Franc
• Vine age: Planted in 1995
• Terroir: Sand and limestone soil
• 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 release (35mg/L total SO₂).