Organic practices in the vineyards which are located around Cahors, France’s natural home for Malbec. The fruit is fully destem med and crushed, followed by a slow fermentation at 20°C. The wine macerates on the skins with “pigeage” (punch-downs) for 15 days. It is then racked off the skins, followed by 8 months of aging in concrete tanks. Light filtration before filling. The goal of the winemaking is to avoid an overly intense extraction and to showcase the beautiful floral and fruit notes that Malbec achieves here in the southwest.