||10% Cabernet Franc, 45% Cabernet Sauvignon, 45% Merlot
||Altitudes of 180 to 200 m. a.s.l.
||The different grape varieties were vinified separately; fermentation and maceration took place in stainless steel tanks for about 25/30 days at a controlled temperature never over 28/30° C.
||The wine was then transferred into mainly new 225 l French oak barriques (Allier and Troncais) where malolactic fermentation was completed and it was aged for further 18 months. After the blending the wine undergoes further 12 months of bottle fining before the release on the market.