Cabernet Franc, Anjou AOC – 2011
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Vineyard Profile
- Cultivation: Demeter Certified Biodynamic. Biodynamic practices include infusions and plant decoctions applied to the vineyards depending on the lunar calendar. Other vineyard practives include covering vine stock with soil in autumn, plowing-down in spring, tilling and allowing natural grass to grow between the rows.
- Size: 5 hectares (12.35 acres)
- Vine Age: 40 years
- Soil: Silty-clay terroir, consisting of sandstone grit and red flint on tuffeau (limestone)
- Training: Simple guyot system
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Vintage Report
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Hand-picked when fully ripened in 12-kilogram (26.5 pounds) crates, sorting at the vineyard parcel
- Yields: 33 hectoliters/hectare (2.4 tons/acre)
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Vinification
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Fermentation: Destemmed harvest is fermented using native yeast; 20-day maceration without extraction, gentle cap-punching, limited pump-overs, infusion techniques, at temperatures between 18° to 25°C (64.4° to 77°F)
Pressing: Slow and gentle pressing in a pneumatic press
Barrel Aging: 18 months on fine lees in 5-year-old Burgundy casks in ancient troglodyte cellars cut into the limestone hillside on the property
Bottled without filtration or fining on a (biodynamic) fruit day
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Technical Information
- Cases Imported: 500 cases
- Imported Case Pack: 6/750ml
