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Vin precedent
Cabernet Franc

cabernet franc
Vin suivant
CABERNET FRANC
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VINES
Soil: silty-clay terroir, comprising grit and red flint on tufa (limestone).
Surface Area: 5 hectares.
Age: 40 years.
Pruning: simple guyot
Techniques: covering the vine stock with soil in autumn, ploughing-down in spring, tilling and natural grassing.
Growing methods: biodynamic practices, infusions and plant decoctions, depending upon the lunar calendar.
DEMETER certification

HARVESTING
Handpicking in 12kg crates, sorting at the parcel when fully ripened.

WINEMAKING
De-stemmed harvest, native yeast, 20 day maceration without extraction, gentle cap punching, limited pumping over, infusion techniques, at a temperature between 18 to 25°C.

PRESSING
Slow and gentle pressing in a pneumatic press.

MATURING
18 months on fine lees in Burgundy casks used 5 times before in troglodyte cellars.

BOTTLING
Without filtration or fining on a fruit day.
L'abus d'alcool est dangereux pour la santé. À consommer avec modération
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