Grape Varieties: Merlot, Cabernet Franc. Vinification: The grapes are kept for 12 hours in a cold room at 7°C before passing through the optical sorter. Vinification by parcel in stainless-steel temperature-controlled tanks, filled by gravity without sulfur. Alcoholic fermentation with pumping over and punching down. Malolactic fermentation in tanks (75%) and barrels (25%). Maceration during 31 days for Merlot and 33 days for Cabernet Franc.