70% Cabernet Franc, 20% Pinot Noir, 10% N�grette. Sourced from 20-year-old organically farmed vines on complex soils of gray and red schists, clay-limestone, gneiss, orthogneiss, and amphibolite. All fruit is destemmed. Pinot Noir and N�grette undergo a pre-fermentation maceration for 6 days, followed by a 10-12 day fermentation with native yeasts. Maceration and fermentation with native yeast for 15-18 days for the Cabernet Franc. The wine is then assembled and aged for 12 months in stainless steel. Bottled without filtration.