L’Aiglerie is a south-facing lieu-dit of Cabernet Franc on sandstone and quartz soils. Here Thomas Carsin farms 35-year old vines from which he makes a serious and elegant version of the variety. After harvesting the grapes by hand into small crates, Thomas ferments this cuvée whole cluster by indigenous yeasts in oak vats followed by aging in vat for 12 months, then 12 more months in neutral French oak barrels.
