|
| Soil: |
Alluvium (clay, silicia, gravel) |
| Rootstock: |
101.14 and Riparia Gloire de Montpellier |
| Grape Varieties: |
70% Merlot, 30% Cabernet Sauvignon & Cabernet
Franc |
| Density: |
4500 to 5500 vines per hectare |
| Pruning: |
Double Guyot |
| Harvest: |
Selection of grapes before machine harvest. Sorting
tables at the entrance to the winery |
| Fermentation: |
50% concrete, 50% stainless steel vats all with
temperature control |
| Maceration: |
2 to 3 weeks subject to the extraction of tannins |
| Temperature: |
28°C to 30°C |
| Malolactic: |
Yes |
| Maturation: |
9-12 months in barrel (30% new oak) |
| Evolution: |
5 to 10 years |
Complex wine with an aroma of blackberries, blackcurrants
and vanilla emanating from the ageing in oak casks.
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