Pure, bright softness. Heavier bodied than the Grolleau.
Goes well with lighter red meats.
Winemaking: Harvested in October, 7% Pinot Gris added, 15 days whole-bunch maceration
Ageing: Six months in barrel
Sulphur additions: none
Grape Varieties: 7% Pinot Gris, 93% Cabernet Franc
Yield: 30hl/ hectare