Size of the estate 10 hectares
Average age of the vines 45 years
Planting density 5,500 to 6,600 vine stocks depending on the plots
Average yield 35 hl/ha
Soil Varying clay and limestone profiles, principally the “Molasse du Fronsadais” (Fronsac Molasse), lying on a limestone plateau.
Aspect The majority of the hillsides and sloping plateaux are South/South-East facing.
Grape varieties 90% Merlot 10% Cabernet Franc
Cultivation How the vines are cultivated varies according to the plot, to the leafstripping and crop-thinning intensity and work of the soil.
Vinification Grapes picked by hand when they are fully ripe and put in baskets. Sorted minutely before and after full destemming. Fermentation in concrete tanks with built-in thermoregulation which guarantees better control of the fermentation process. Long vatting period (3 to 4 weeks) for a slow and gentle extraction of the phenolic agents. Immediate running off into new oak barrels for the malolactic fermentation stage.
The ageing process 18 months in new barrels (having matured 1 or 2 wines). 40% of the barrels are replaced every year and toasting levels are selected for optimum enhancement of our wines’ fruit flavors.