Blend: 68% Cabernet Sauvignon, 32% Merlot
Growing surface area: 42 hectares
Soil type: deep, gravelly hilltops
Rootstocks: 101-14, Riparia Gloire and 3309 Fertiliser: organic
Plant density: 10,000 vine stocks per hectare
Average age of vines: 35-40 yrs. old
Estate varietal planting: 70% Cabernet Sauvignon, 30% Merlot
Type of pruning: double Guyot system with de-budding
Harvesting: by hand in small bins and table sorting before and after destemming
Vinification: use of a gravity-flow cellar to supply the fermenting room
Fermentation: in wooden casks with dual transparent staves having allowed us to
rethink our method of pumping-over and optimise macerations.
Fermentation temperature: 28°C
Malolactic: yes
Ageing: 100% in French oak barrels (of which 65% are new) for 15 months with
racking, depending on tasting result
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