Cabernet Franc (68%), Cabernet Sauvignon (28%), Petit Verdot (4%)

The berries were destemmed and fermented separately in both oak foudres and stainless steel. The wine was transferred to neutral French oak barrels for 15 months before blending. 

Unfined, unfiltered, and wild fermented.

Alcohol: 11.8%
Residual Sugar: <2.0 g/L
TA: 6.03 g/L
pH: 3.54

Label Art by Niccolò Debole