The two cabernet franc vineyard blocks were hand picked in the early hours of the morning. After destemming and hand sorting, the fruit of both plots was combined and transferred by gravity in a small stainless steel fermenter, with selected yeast, without any crushing of the berries. Cap management operations were gentle and the maceration period reached 26 days. At the desired balance of fruit perfume and silky tannins, the wine was basket pressed with the pressing wines initially kept separated. The wine was matured in a combination of French barrel, including 22% new oak to complement the fruit tannins, along with a 320L clay Amphora to preserve the delicate fragrance of the cabernet franc. After 16 months of ageing, with no racking, the final blend remained unfined and was filtered prior to bottling in October 2024.
