"Hurluberlu" is crafted from 20 distinct parcels and stands as the estate's largest cuvée. The name "Hurluberlu" is actually Sebastien's nickname, bestowed upon him by the villagers, meaning "someone with their head in the clouds". This wine is crafted in a primeur style, emphasizing vibrant fruit character. Made from 100% Cabernet Franc, the grapes are meticulously hand-harvested in small crates. The winemaking process involves 25 days of carbonic maceration, with daily racking of the juice to minimize skin contact extraction. After pressing, the free-run and press juices are blended and aged in concrete tanks for several months. True to Sebastien's low-intervention philosophy, the wine is bottled without filtration and zero added sulfites.
