100% Cabernet Franc. From vines on clay-limestone soils in many different parcels, averaging 30 years old. The fruit is mostly hand-harvested, sorted in the cellar and fermented in stainless steel tank with natural yeasts, temperature control and a 10-to-14-day maceration. This entry-level Saumur-Champigny is aged in tank as well, intended to be a light, early-drinking, uncomplicated style of Cabernet Franc for the table.