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Blend: this vintage emerged from a subtle 60% Merlot, 40% Cabernet Sauvignon grape blend.
Vinification: traditional winemaking complete destemming, cold soak pre-fermentation to enhance the aromatic potential, temperature checks of the fermentations, long 20 to 30 days vatting periods. 80 % of this wine is aged in stainless steel vats for between 18 to 24 months to preserve the fresh and intense aromas. The remaining 20% is aged in barrels which generates more complexity.
Surface area: 25 hectares
Average age of the vines: 25 years olds
Average yield: 50 hl/ha
Average annual production: 180 000 bottles