Planted with a density of 5500 / ha, vines have an average age of 30 years.
Grape varieties are adapted to soil and subsoil (clay and limestone) : Merlot 70 %, Cabernet Sauvignon 30 %.

We limit vine growth through de-budding and green harvests.

The grapes are picked-out on a double table in order to ensure a better quality.

The cellar, with cement tanks, benefits from thermoregulation by heat-exchange.

The wine-making of our parcels separately includes a cold pre fermentation maceration of 4 to 5 days and a post fermentation maceration of 15 to 20 days depending on the vintage and the grape variety.

Ageing in French oak barrels, for most of the production, lasts 12 months on average.

Production : 100 tonneaux on average (120 000 bottles)

Œnologists : Laboratoire Oenoconseil Rive droite – Arnaud Chambolle

Consultant : Emmanuel Villega