Their 32ha consist of a mix of Chenin Blanc and Cabernet Franc and sit atop a vast 1.5km cellar carved out of the soft, white tuffeau rock the area is renowned for. Besides being an incredible sight in and of themselves, the cellars provide the perfect conditions to age and store their wines throughout the year.

Their Cabernet Franc comes from 25-year-old vines planted on marl and limestone-based soils. After three weeks of fermentation with indigenous yeasts, the wine enjoys a lengthy rest in the aforementioned cellars before being bottled in September of the following year.

Tasting Notes : A rich, vibrant, refreshing Cabernet Franc with red fruit on the nose and a certain herbal quality.

Food Pairing : This goes particularly well with smokey and slightly spicy sausages like a Basque Chorizo.

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The Geeky Stuff :

• Grapes : Cabernet Franc
• Viticulture : Biodynamic
• Harvesting : Hand-harvested
• Yeast : Native