TECHNICAL DATA

Surface area of property:
14 ha

Soil:
Sandy gravel top, garonne gravel sub-oil
(12 metres deep)

Average age:
15 years

Density per hectare:
6600 plants/HA

Grape varieties:
36% Merlot
50,5% Cabernet sauvignon
13,5% 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

Ageing:
After malolactic fermentation, the whole
harvest is placed in casks

Kind of casks:
1/3 – new wood (French oak)
1/3 – one-year-old wood
1/3 – 2-years old wood

Length of ageing:
Depending on the characteristics of the vintage
(from 8 to 15 months)

Fining:
Egg white

Bottling:
Entirely at the Chateau

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