Twelve hectares of vines planted between 1969 and the present day on the narrow strip of the old Vienne riverbed are spread over alluvial terroirs in the communes of Anché and Sazilly. Obtained by bleeding (removing a certain quantity of juice) from the different cuvées before the color becomes too pronounced. Very slow fermentation in stainless steel tanks at low temperatures (15 to 17°C) to preserve all the aromas, the essential character sought for this style of wine. Malolactic fermentation is not required, so that the wine retains all its freshness and natural crispness. A thirst-quenching rosé de saignée that expresses the aromatic purity of Cabernet Franc at its most vibrant and immediate.