• Grape varieties: 80% Cabernet Franc, 20% Gamay
• Source: Toulouse and Lyon region
• Maceration: ten days
• Fermentation: indigenous yeast

Ten-day maceration of whole handpicked grapes. Indigenous yeasts, fermentation and maturation for eight months in demi-muid barrels.
Organic grapes with no added oenology products, sulphites, fining or filtration.
• Complies with the natural wine vinification charter
• Final alcohol content 12%

Ten-day maceration of whole handpicked grapes. Indigenous yeasts, Grapes grown across France are selected from trusted winemakers to be vinified in ERGERSHEIM!
The resulting wines are all certified organic, NATURAL AND BIODYNAMIC. We carefully handpick the grapes to select the finest fruit. Maître Corbeau has an intense red robe. A beautiful balance between the fruit aromas and powerful tannins builds in the mouth.