The goal was to achieve a lighter red ‘bistro’ wine that could be released after a shorter ageing period in the bottle. By blending Cabernet Franc and Merlot in equal proportions, an unfiltered wine was made with a lighter, softer, mineral and lively palate. It was aged for 10 months in 500-litre Stockinger and 225-litre French barrels, and for another year in the bottle. A limited number of bottles have been made of it, so if you can, hide a few bottles away at home so that you can still taste it years later.