Total surface of 19 ha: 84 % Merlot / 9 % Cabernet Sauvignon / 7 % Cabernet Franc. Density of plantation: 5500 to 6666 plants/ha. Average age of the vineyard: 33. Soil : clayey and chalky. South exposure for 12 Ha, SW exposure for 7 Ha.
October 1st and 2nd for Merlot, October 5th for Cabernet Franc & October 9th for Cabernet Sauvignon.
Filling of the vats without crushing. Punching of the caps every 3 hours until 1070 density, then every 6 hours until 1050 density and once a day until 1000 density, then one pumping over a day till the end of the alcoholic fermentation and maceration. Temperature during alcoholic fermentations : 28° C max. Vatting period : 25 to 30 days.
Malolactic fermentation 50 % in new oak barrels, 50 % in one wine old barrels. Coopers : Demptos : 20 %, Darnajou : 20%, Remond : 20%, Radoux : 20 %. Stockinger : 20 % (50 % new barrels, 50 % one wine barrels). Maturation on lees until spring 2019.