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TECHNICAL
DATA
Surface
area of property:
16 ha
Soil:
Sandy gravel top, garonne gravel sub-oil
Average age:
30 years
Density per hectare:
6600 plants/HA
Grape varieties:
34% Merlot
525% Cabernet sauvignon
14% Petit Verdot
Methods of cultivation:
Digging over
Enriching agent:
Natural organic fertilisers,
guaranteed of vegetable origin
Harvesting:
Mechanical at maximum maturity
of each plot. Manual sorting of the harvest in the vat.
Wine making:
Stainless steel vats with thermoregulation
Maceration:
20 to 30 days by thermoregulation
Fining: Egg white
Bottling: Entirely at the Chateau
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