Elian has around 16 hectares of vines which he farms organically, some biodynamically and uses minimal sulphur in the winemaking process. Each parcel of vines are vinified separately and Elian uses several different vessels for the ageing process; cement eggs, a diamond, clay amphorae called Goicoeche from the Basque Country, as well as the more traditional barrel and cement tank.
This wine as the name suggests is a fun, juicy blend of 40% Cabernet Franc, 20% Merlot and 40%Abouriou. It had an abundance of juicy, brambly berry fruit along with a touch of leather. The wine is vibrant and fresh and indeed a whole lot of fun!
Read more about our trip to Bergerac here!