100% Cabernet Franc. The fruit for the rosé comes from estate parcels of flinty alluvial soils mainly. 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 and goes to full dryness. 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 and minimal sulfur.