Fresh and delicate in the nose. The bouquet develops scents of black fruit such as burlat cherry along with pleasing smoky notes thanks to a carefully controlled maturing process.


On the palate the attack is big and smooth. This is a massive, long-lasting wine with fine, supple tannins. It will reach its peak in a few years’ time.

Growing Conditions

• Gravelly and clay-limestone soil
• Plot-by-plot management with integrated drainage system


- Merlot: 09/10/2012 - 22/10/2012
- Cabernet Sauvignon: 10/10/2012 - 22/10/2012
- Petit Verdot: 10/10/2012

- 45 hl/ha 68%
- 1st wine

• 100% manual in small boxes, with bunch selection on the vine
• Double sorting in the winery (bunches and grapes), using vibrating sorting tables


28th April 2014


The 2012 Brown red vintage has a higher acidity than usual, a very fruity nose, a mouth with moderate amplitude, and a silky tannic structure. This vintage has a deep colour, and a beautiful acidity, with a medium alcohol level in the Bordeaux’s wine style.

• 100-hectolitre thermo-regulated stainless steel vats • No grapes treading
• Cold maceration (8°C) for 3-5 days before fermentation
• Alcoholic fermentation at 25°C, then 28°C to finish
• Small volumes pumped over three times daily
• Warm maceration after fermentation (30°C), until ready for transfer to the barrels
• The contents of each vat are transferred to barrels after tasting. Pressing using a JLB vertical press.
• Malolactic fermentation: one third in brand new
French oak barrels, the rest in stainless steel vats


100% in French oak barrels: 1/3 new, 1/3 used once, 1/3 used twice. Matured for 12 - 15 months