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This lively, fruity red retains a strong minerality to its finish that lends class and balance to this simple and reasonably priced wine.
Pair with many charcuteries, grilled white meats, tartars or carpaccios, firm-fleshed fish, or soft cheeses (Reblochon, Brie , farmer's camembert).
Cabernet Franc forms the backbone of this wine (90%) but is blended with a touch of Grolleau (10%). The 35 year-old vines are planted to gravel and schist soils.
Harvested entirely by hand, the grapes undergo cold pre-fermentation maceration. The alcoholic fermentation will take place in open vats and the extraction will be ensured by manual pigeages. Then the vatting will last about 20 days for the Cabernet and 10 days for the Grolleau.
The wine will then continue to mature on fine lees for 12 months in vats.