||85% Cabernet Sauvignon, 10% Merlot, 5% Petit Verdot
||120 m above sea level, exposition South/South-West
||Grapes are picked by hand starting on September 6 for the Merlot and from September. Sugar level at harvest: 260 g/l
||Fermentation in stainless steel vats at 31°C, 16 days for the Merlot and Petit-Verdot, 20days for the Cabernet Sauvignon
||The wine was aged separately in new French oak barrels for 18 months. Bottling: March 2007
||Grilled meat, rich plates of mushroom, seasoned meat with chocolate sauce and cheeses.