Grape variety: Cabernet franc 99% and cabernet sauvignon 1%
Vines: Aged from 10 to more than 60 years; on rootstock without excessive vigor.
Soil: Jurassic plateau with a stony structure (flint) with gravels bound by a slightly clayey soil. Free from any free limestone, this soil allows very deep rooting
Organic farming (Ecocert) and biodynamic farming (Biodyvin)
Yield: 27 hl/ha
Vinification: Vatting for 3 to 15 days. Aging on lees in vats for 14 months
