Grape varieties consist of 63% Merlot, 27% Cabernet Sauvignon, and 10% Cabernet Franc. The 15.30 hectares of vines are entirely hand-picked.
The harvest dates are targeted with great accuracy to reach just the desired degree of ripeness.
This calls for constant observation in the vineyard and keeping close track of flowering and véraison (colour change) dates for each plot.
The grapes are sorted both before and after destemming and then gently put into vat with the help of a conveyor belt.
Thanks to cultured yeast and in conjunction with our oenologist, alcoholic fermentation starts quickly and naturally in order to preserve the wine’s aromatic potential.
Winemaking and maceration last approximately 6 weeks.
We age 85% of the crop in French oak barrels (one third new each year) for 12 months.
After blending and fining, the wine is bottled in our cellars.