|
Vineyard surface |
10 hectares. |
|
Specific soil |
Very gravelly soil (sand and pebbles) on a chalky asteriated subsoil. |
|
Grape variety |
Cabernet Sauvignon 60 %, Merlot 40 %, |
| Grape harvest |
They are picked by hands when fully matured and carefully sorted out on the plot before being carried to the cellars. |
| Wine making |
Maceration and fermentation for 20 to 30 days according to the vintage in temperature controlled vats. Malolactic fermentation in vats. |
|
Ageing |
Ageing in barrels and vats for 12 to 18 months and bottled on the third year in our cellars |
|
Production |
Average, 50 000 bottles |
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