Varietals: Cabernet Franc
Farming: Organic/Biodynamic, Low to No added SO2
Very quaffable. It has an earthy nose and it’s young on the palate. Juicy and dark berry forward leading to drinkability with good acidity.
Manual harvest. Spontaneous fermentation 80% destemmed 20% wholecluster with 3 weeks of maceration. Alcoholic and malolactic fermentation in cement vats. 1 year elevage in used oak followed by 3 months cement vats. Light filtration, Low to no added SO2 (depending on vintage).