An early vintage after a warm summer, the Cabernet Franc was picked at an extremely low yield of 500g per vine.

A long fermentation with regular gentle hand plunging ensure optimum extraction and voluptuous texture before the new must was gently pressed into French barriques for malolactic fermentation. No costs have been spared and the Cabernet Franc enjoyed 24 months of barrel aging followed by one year in the bottle before release.