Cabernet Franc grown on the stony terraces of the area tends to be a young wine with dominant notes of blackcurrant and anise. The wines  are from the steeper rockier areas along the hills that separate the Loire from the Vienne tend to produce wines that are more tannic and express the more austere terroir in a range of alkaloid flavors that give the wines a mineral, gamey complexity and a strong tannic backbone. These wines also tend to develop a velvety depth of spice flavors as they age.
The reds and rosés are generally made from Cabernet Franc, although up to 25% of Cabernet Sauvignon is permitted. They are typically dry and light to medium bodied and go well with food. In good vintages the red wines can be cellared for 10 years or more.