100% Cabernet Franc. The fruit for the rosé comes from several estate parcels on two different terroirs: the higher plateau with flinty clay soiils and valley/river level with sandy gravel soils. The vines are on the younger side, averaging 20 years old, and are farmed organically. The grapes are harvested by hand, destemmed and gently pressed. Fermentation is long and slow, with native yeasts in unlined cement tank, taking anywhere from two weeks to two months to finish dry (always 2 grams RS or less). The wine reamins in tank, goes through malolactic fermentation, receives minimal sulfur and is bottled in the spring following the harvest. Very small production.