Varieatals: Cabernet Franc.
Viticulture: Farmed using biodynamic methods and harvested by hand.
Vinification: Long and gentle macerations are employed (often over 30 days) and fermented in tank using natural yeasts.
Aging: Aged 18 months in second passage barriques.
Viticulture: Farmed using biodynamic methods and harvested by hand.
Vinification: Long and gentle macerations are employed (often over 30 days) and fermented in tank using natural yeasts.
Aging: Aged 18 months in second passage barriques.
