Sustainable, organic methods
Cabernet Franc sourced from Lieu-dit La Ripaille in the commune of Brézé, cultivated primarily in sandy-clay soils. The grapes are 100% destemmed, followed by a maceration period of 6 days without pump overs or punchdowns. Subsequently, the wine is aged in stainless steel tanks for 6 months.
Cabernet Franc sourced from Lieu-dit La Ripaille in the commune of Brézé, cultivated primarily in sandy-clay soils. The grapes are 100% destemmed, followed by a maceration period of 6 days without pump overs or punchdowns. Subsequently, the wine is aged in stainless steel tanks for 6 months.