VARIETAL COMPOSITION: The wine is mostly made from 15-year-old Cabernet Franc vines of the current vintage, and some cinsault.

FERMENTATION: After being harvested by hand, the grapes are transported to the winery where they are pressed directly. The juice extraction is slow and delicate. The first fermentation takes place in tank, followed by a second fermentation in bottle. There is no dosage (addition of sugar to aid second fermentation).

AGING: It spends at least 9 months of aging on the lees prior to disgorging.