||3 hectares (approx 7.5 acres)
||Gravel and sand over calcareous clay soil
||100% cabernet sauvignon
|Average vine age
|Vine growing conditions
||Natural grassing between the rows and mechanical weeding under the vines. Deleafing as well as clearing and thinning of the crop by hand. Minimum intervention cultivation for the protection of the environment
||By hand Sorting on automatic vibrating table
||In 350 litre barrels and 30 hl wooden casks.
Cold maceration over 5 – 8 days.
Slow fermentation for 15 - 20 days. Punching down and pumping over with thermo regulated temperature control. Malolactic fermentation takes place in vats
||Maturing over 24 months in 350 liters barrels and big wooden vats