AOC Pessac-Léognan
Grape varieties: 81% Merlot, 19% Cabernet Sauvignon
Harvest: Leaf removal eastern side manual, thinning if necessary, manual harvest with sorting in the vineyard and winery
Yield: 45 hl / ha
Winemaking: Winemaking techniques in pure Bordeaux tradition, alcoholic fermentation between 26 and 28 ° C in stainless steel tanks with electronic temperature, fermentation (fermentation + maceration) for 4 to 6 weeks of the quality potential of each tank, malolactic fermentation at 20 ° C. Aged in barriques oak from central France during 12 months (30% new) Bottling ultramodern neutral gas, without bonding, with light filtering though the vintage requires.