|Vineyard Size||60 hectares|
|Soil type||Clayey table-land|
|Vine varieties||50% Cabernet Sauvignon, 30% Merlot and 20% Cabernet Franc|
|Average vine age||35 years|
|Vine growing conditions||-|
One week cool maceration before fermentation to extract primary aromas.
Alcoholic fermentation at 30-32°C with 2 pumping over a day.
At the end of alcoholic fermentation, maceration of 2 weeks at 26-28°C.
Running off after malo-lactic fermentation and several racking during the maturing
Bottling in March for the sale