Grape varieties 70% Merlot,  10% Cabernet Sauvignon, 20% Cabernet Franc

Average age of vines  55 years
Annual production 20,000 bottles

Harvest Manual and mechanical. Sorting on a vibrating table  and table fan (mistral)

Winemaking Traditional, pre fermentation cold fermentation  alcoholic controlled thermo, stabling period of  heat, maceration, malolactic fermentation in  Mare, running off into barrels or wooden vats  truncated cone. About 45 days of fermentation vats  thermo regulated cements.

Breeding by third parties  50% 2 ines barrels, 50% underground tanks Verrees.

Livestock Duration approximately 1 year

Racking and assemblies during February of March in the year of bottling.

Filtration tangential.

Bottling the castle two years after the harvest date.

Wine market from June to September of the bottling year.