The vineyard:

Soil: Gravels and clayey-sandy alluvium
Planted area: 45 ha
Grape varieties: 50 % Cabernet Sauvignon - 50 % Merlot
Age of vines: 18 to 25 years
Density: 8 330 stocks/ha
Vineyard management: traditional thinning and manual leaf removal
Pruning: Double Guyot
Harvest: Mechanical followed by hand sorting
Average yield: 45 hL/ha
 

The vinification:
Tanks: Stainless steel
Temperature management: Thermoregulation
Pumping over: varies according to the lots
Temperature during the alcoholic fermentation: 26 to 28°C
Vatting time: 16 to 24 days
Pressing: horizontal pneumatic and vertical mechanical
Average alcohol content: from 13 % to 13,5 % of alc./vol.
Selection: plot by plot management
The ageing:
Type of barrels: 100 % French oak barrels(fine grain and medium toast)
Age of barrels: 20 % new oak , 80% oak of 1 and 2 wines.
Ageing time: 12 months
Racking: Every 3 months with candle
Fining: Egg white albumen