Fermented on skins for 24 days with a pied de cuve wild yeast culture, this wine is 100% free-run, with no pressure applied to separate it from the skins, and aged in concrete amphora. Fragrant in its Cabernet Franc character, it shows wild herbs, dried sage, smoked paprika, and grilled Piment d’Espelette notes. The palate is rather creamy, with supple, soft tannins and a very pleasant medium-bodied finish. From Montezuma Winery (Martin Family Wineries).