The hand-picked grapes are chilled overnight, then destemmed and fermented in open concrete tanks. Fermentation takes place primarily in concrete tanks. Gentle extraction was achieved by gently pumping the grapes twice a day. The wine then matures for 16 months in 225-liter French oak barrels with second and third fills. On the nose, it displays red cherries, violets, and moist tobacco. The palate is smooth yet structured, with fine tannins and a deep core of red fruits. The finish reveals subtle flavor nuances that gain complexity with delicate tobacco and earthy notes. A Cabernet Franc that is remarkably elegant and refined, something not to be taken for granted with this grape variety.