The nearly 14 hectares of vineyard are planted in gravel soils typical of the Haut-Médoc appellation. The thirty year old vines are cultivated according to the principles of sustainable viticulture.
A rainy winter preceded a mild and equally rainy spring. The milder conditions from mid-June favoured a homogeneous flowering and a gradual development of the vines. This precocity of the vines persisted until the harvest.
Vinification and ageing
The search for gentle extractions was a priority during the winemaking process. A cold pre-fermentation maceration was carried out, and the juices drained from the vat were sprinkled delicately by a gravity-fed system over the marc. A post fermentation maceration was carried out to refine the tannins. Ageing lasted 14 to 16 months in barrels (30% new oak barrels).
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