100% Cabernet Franc. The fruit for the rosé comes from several estate parcels on various soils, from flinty clay-limestone to sandy gravel. The vines are on the younger side.The farming is certified-organic. All vineyard work, including harvest, is by hand. The whole clusters are gently pressed into unlined cement vats. Fermentation is spontaneous with native yeasts and without sulfur or temperature control; it lasts until the wine is dry (generally under 2 grams of residual sugar). The wine is aged on its fine lees in tank, goes through malolactic fermentation and is bottled in the spring with a very gentle filtration. Sulfur usage is minimal.