Clean grapes and a slow 24 hour long pressing in a primitive but effective old basket press yield clean and pure juice that does not require any settling. Instead it goes straight into the barrel and ferments at its own accord, often for many months. According the the Stephanie and Vincent, they listen to the barrel and when it goes quiet, they know fermentation has stopped. The wine is then bottled, without sulfur. This is Cabernet Franc grown in schist on a plateau in Faye D'Anjou. The certified organic vineyard is plowed by horse. No machinery is used at all. Completely hands on, natural winemaking. No sulfur added.