| Cépages |
30% Cabernet Sauvignon, 65% Merlot, 5% Petit Verdot |
| Composition du sol |
Lime and clay with a considerable presence of gravel size stones. |
| Nombre de plantes par hectare |
6,900–11,000 plants per hectare. |
| Vinification |
Grapes are firstly selected during harvest in the vineyard and then on the sorting table when they arrive to the winery. They are destemmed and the whole berries are immediately put into French oak fermenters. Alcoholic fermentation: the temperature is computer controlled in the tanks where the must is kept in contact with the skins for about 30 days; manual pigiage and remontage are done frequently, throughout the day every 4–6 hours and weekly one delestage is done. Maturation: On fine lees for 6 months in barriques. Malolactic fermentation: french oak barriques (100% new). |
| Affinage |
18 months in barriques, 12 months in bottle. |
| À déguster avec |
Seconds of braised meats or stews, game and feathered hair, big blue cheeses. |