Vineyard Grape variety: Cabernet Franc Age of the vine: 30 years Density: 4500 feet per hectare Yield: 60 hectoliters per hectare Size: Guyot double Altitude: 100 to 120 m Terroir: Gritty clay soil on shale Location: Haut Layon Winemaking Alcoholic fermentation is carried out in stainless steel tanks at low temperature. Residual sugars: 25 g/liter approximately Degree: 11% volume Tasting between 10 and 12°C Eye: Pink Nose: Red fruits and citrus fruits Palate: Aromas of red fruits and citrus fruits. Amylic notes. Custody potential: 2 years Equilibrium: semi-dry Food and wine pairings: Dinner aperitifs, “sweet and savory” dishes, spicy dishes, tart-like cakes,... White meat with paprika, spicy veal with potatoes, wild boar stew and wild boar with honey.