| Grape varieties |
25% Cabernet Sauvignon, 75% Merlot |
| Harvest |
Hand picking into small baskets. Harvest period: from September 24th to October 25th. |
| Production technique |
Bud thinning, double leaf thinning, bunch thinning, and double sorting both before and after de-stemming. |
| Vinification |
30% of the grapes are vinified in new oak barrels after cold maceration in a stainless-steel vat (patent pending Yves Vatelot). 70% vinified in both oak and stainless-steel vats after cold maceration. Pigeage (cap punching) rack and return, and the wine is run off while still warm for malolactic fermentation on the lees in barrels. |
| Ageing |
In new oak barrels. The lees are regularly stirred by rotation of the barrel. Various coopers : Bordelaise, Garonnaise, Mercier, Seguin Moreau, Boutes, Treuil et Vernou. |