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.
Bottling the castle two years after the harvest date.
Wine market from June to September of the bottling year.