|Vineyard Size||hectares (27 acres)|
|Soil type||first class gravel on a base of iron rich sandstone, with a light clayey substrate|
cabernet sauvignon and 50% merlot
|Planting density||10.000 vines per hectare|
|Average vine age||20 years|
|Vine growing conditions||-|
|Vinification||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.
|Maturing||The ageieng of 12 months is made exclusively in french barrels of 225 L., of which 15% are
renewned each year.