THE TERROIR

Area 10.5 hectares at the very top of the Pomerol plateau
Soil deep gravel with light, sandy clays over a subsoil of ‘crasse de fer’ (iron pan)
Grape varieties 75% Merlot, 18% Cabernet Franc, 7% Cabernet Sauvignon

THE VINEYARD
Average age of the vines 30 years
Planting density 5,600 vines/hectare
Pruning single and double Guyot

WORK ON THE VINES
Crop thinning - Leaf removal - Hand-picking in 30 kg crates

VINIFICATION
Vats temperature-controlled concrete lined with epoxy resin
Vatting 25 days Fermentation temperature: 29° - 30° C
Malolactic fermentation partially in barrels

AGING
Around 15 months, in oak barrels, with 60 to 70% of new barrels