|hectares (27 acres)
|first class gravel on a base of iron rich sandstone, with a light clayey substrate
cabernet sauvignon and 50% merlot
|10.000 vines per hectare
|Average vine age
|Vine growing conditions
|The grapes are destalked, then slightly crushed and sent into stainless steel
fermentation vats which are thermo-regulated. fermentation is lead at the temperature of 28/30°
celsius with light “over the top” pumping for a soft extraction of the skins.
The maceration can last three weeks.
|The ageieng of 12 months is made exclusively in french barrels of 225 L., of which 15% are
renewned each year.