This enjoyable cuvée takes its name from the château’s winemaker, Joy Bécard, paying tribute to all those who work behind the scenes. A large part of the wine is made up of Cabernet Franc with a third coming from Merlot grapes and a further quarter from Cabernet Sauvignon. The ten hectares of young, ten-year-old vines grow on sandy clay soils. Convinced that the winemaking process starts at the vines, the domain pays a great deal of attention to the work done with the soil and opts to compete the work by hand at every stage as well as employing biodynamic methods in the vineyards.
In the cellar, as little human intervention as possible occurs. Each plot and each variety are vinified separately, macerated for two weeks and fermented using natural yeasts. Malolactic fermentation takes place in vats and wooden casks. Then, the wine matures for 20 months, mainly in vats but also in wooden casks before being blended at the end. A light, supple wine with charming notes of black fruits to be enjoyed with grilled red meat, for example.