| Grape varieties |
65% Merlot, 30% Cabernet Sauvignon, 5% Petit Verdot |
| Soil composition |
Silt and clay with a considerable content of skeleton. |
| No. plants per hectare |
6,900–11,000 plants per hectare. |
| Vinification |
After selection in the vineyard and in the winery, the grapes are destemmed and placed whole in truncated conical wooden tanks. Alcoholic fermentation occurs in thermo-conditioned truncated conical wooden tanks equipped with automatic temperature control, keeping the must in contact with the skins for about 30 days, during which manual pressing and pumping over are carried out every 4-6 hours and one délestage per week. Malolactic fermentation occurs in fully new French oak barriques. |
| Ageing |
18 months in barriques, 12 months in bottle. |
| Pairing |
Braised or stewed meat dishes, game, and blue cheeses. |