“La Cuisine de Ma Mère”

Region: Loire
Grape: Cabernet Franc
Vineyard Size: 2 hectares
Soil: clay, limestone
Average Age of Vines: 15 years
Farming: organic
Harvest: by hand
Winemaking: destemmed, 12 day fermentation in open concrete tanks with indigenous yeasts
Aging: 8 months in concrete
Fining: none
light filtration
Added S02:
30 mg/L