The vineyard of nearly 18 hectares is planted in clay-limestone soils of the Saint-Emilion plateau.
Manual harvest from September 18 to October 4. Plot-by-plot selection. Manual sorting. Thermo-regulated vatting. Traditional alcoholic fermentation in inverted frustoconical vats. Fermentation for 28 days. Gentle extraction. Maceration protected from oxygen.
16 months of aging in barrels. 65% new French oak barrels, 35% in tanks, amphorae, and casks.
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