Vineyard area 20 hectares (broken down into 3 distinct entities: 4 hectares of the estate are adjacent to Château Latour and Pichon Comtesse, 3 hectares in the centre of Pauillac border Lynch Bages and 13 hectares to the north of the appellation are surrounded by the Mouton Rothschild vineyard)
Terroir Well-dissected deep Garonne gravel outcrops
Grape varieties 60% Cabernet Sauvignon, 20% Merlot, 15% Cabernet Franc, 5% Petit Verdot and Malbec
Root stock Riparia, 101-14, 3309
Average of age vines 50 years
Planting density 10,000 vines per hectare
Yield Approximately 50 hectolitres per hectare
Cultivation Natural drainage – ploughed soil Médoc pruning technique (Double Guyot with short canes) Plant health protection by controlled management
Crop thining Selective thinning on young vines only Sporadic removal of excess leaves 8 days before the harvest
Harvest Grapes are hand-picked and sorted on a table
Winemaking process: Total de-stemming, gentle crushing Concrete, epoxy-lined vats Temperatures are controlled by a refrigeration unit Daily pumping-over during alcoholic fermentation Running-off after maceration over 28 to 35 days Pressing of the marc, using a vertical Pépin Coq press Malolactic fermentation in vats
Blending In December, prior to ageing, based on selective tasting
Aging 18 months in barrels, with 30% new oak Regular topping off of barrels Traditional racking and fining with fresh egg whites
Average production: 30,000 bottles. Our wines are bottled at the estate.