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Hand harvested and fermented whole cluster in terra cotta amphorae, Sebastien David blends his own biodynamic practices with family winemaking traditions stretching back to the beginnings of the 17th century. The Cabernet Franc he macerates for Hurluberlu was planted on less than 2 hectares over 75 years ago by his grandparents, which he thoughtfully converted to organic back in 2000. Spectacular, ripe, clean red fruits with hints of flint