Vineyard
Terroir: Clay-limestone, clay-sand at the foot of the slope.
Vineyard area currently in production: 19.5 hectares (48 acres)
Grape varieties: 50% Merlot, 40% Cabernet Franc, 10% Cabernet Sauvignon
Average age of the vines: 50 years
Winemaking
Harvesting: By hand, into small crates to avoid bruising.
Sorting before and after destemming.
No crushing. The grapes arrive on a conveyor belt.
Fermentation: In temperature-controlled wooden vats for 28-35 days depending on the vintage.
Extraction by pneumatic pigeage (punching down the cap).
Malolactic fermentation and ageing: In new oak barrels (up to 80%) on fine lees.
Fining and filtering as necessary, depending on the vintage.
Duration of barrel ageing: 15-18 months depending on the vintage