Still
Alain Brumont, Fabrice Dubosc
Gascony
Cabernet Franc, Cabernet Sauvignon, Tannat
White and yellow clay and limestone. Sustainable methods, natural compost.
3 to 6 weeks maceration period (depending on the vintage). Fermentation at 28°C. Ageing process on lees in oak barrels (30% to 50% new oak).
Vegan
0.750