100% Cabernet Franc, fermented naturally with indiginous yeasts in a combination of cement and old oak followed by 6 months ageing in neutral oak.

Broad texture yet bursting with minerality and clever use of refreshing acidity.

Match with Monkfish with almonds and coriander, hearty bean cassoulet, Toulouse sausages.

Suitable for vegetarians and vegans. organic and sustainable.