||25% Cabernet Franc, 10% Cabernet Sauvignon, 65% Merlot
||Hand picked into small boxes and sorted (both in the vineyard and then on a sorting table in the winery).
||Temperature-controlled stainless steel and concrete vats. Fermentation: 3-4 weeks. Reverse osmosis since 2001. Malolactic fermentation in 100% oak barrels. Fining with egg white. Light filtration.
||Aging 12-15 months (1/2 new oak barrels, 1/2 1-wine old barrels).