2015 Cuvée Violette
Silty-clay terroir, comprising grit and red flint on tufa (limestone)
Surface Area: 1 hectare of Cabernet Sauvignon
60 year old vines.
Biodynamic practices, infusions and plant decoctions, depending upon the lunar calendar. DEMETER certification.
De-stemmed harvest, native yeast, 20 day maceration without extraction, gentle cap punching, limited pumping over, infusion techniques, at a temperature between 18 to 25°C
18 months on fine lees in Burgundy casks.
Cabernet Sauvignon and Cabernet Franc.
Percentages depending on the vintage.