Size: 1.10 ha (2.72 ac)
Variety: Cabernet Franc
Vine Age: Planted in the 1960s
Terroir: La Ripaille is a single west-facing parcel in the commune of Brézé. The topsoil (about 1.5 meters deep) is sandy loam, above Turonian limestone.
Viticulture: Organic methods (not certified)
Vinification: Sorted directly in the vineyard (with sorting table). 100% de-stemmed, alcoholic fermentation in concrete tanks at around 24°C, infusion-style maceration, with no pump-overs or punch-downs, lasts 9 days. Aged on fine lees for 12 months in barrel (50% 225L barrels of 2-3 wines, 50% 225L barrels of 4-5 wines) and a further 6 months in stainless steel. SO2: varies from 15 to 25 mg/l free, and 25 to 60 mg/l total. Very low doses are added as the grapes go into tank (2g/hl), after malolactic fermentation (1 g/hl), with a final adjustment at bottling. Unfined, light filtration.