Naturally all Cabernet Franc that is a blend of parcels totally 3.5 hectares planted on clay limestone with a southeast exposure and an altitude of 50 meters above sea level. The typical vintage yields 50 hectoliters per hectare for around 160 hectoliters total. Tuffeau, the local name for the soil maintains moisture well and stores heat from the day to give back to the vines at night. The vines average around 40 years with density around 4500 vines per hectare.
Picking is done by machine and sorted on rotary table. The juice is fermented with natural yeasts and vinified in thermoregulated stainless steel with a gentle maceration lasting ten days and further maturation of six months before bottling with renewable Nomacorc corks made from vegetable matter.
Garnet color with a pretty violety nose; small red berrries damsel plums on the round and smooth palate; a quintessential bistro or brassiere wine that is friendly to a variety of foods and tastes.
Certified organic starting with the 2019 vintage.
More information: http://www.domaine-sanzay.com/