Total surface of 70 ha : 97 % Merlot / 2.5 % Cabernet Sauvignon / 0,5 % Petit Verdot. Density of plantation : 3600 to 6000 plants/ha.
Average age of the vineyard : 37.
Soil is clayey and alluvial.
Cultural methods : Ploughing of the soil, controlled deliberate grass growth. One cluster thinning at the beginning of veraison. Merlots leaves were thinned out at rising sun side and Cabernet Sauvignon once on both sides.
Merlot : September 20th to 30th 2018, Cabernet Sauvignon : October 8th 2018.
Sorting of the crop. Vinification in concrete and stainless steel vats widely open at 140 cm for pi- geages. Punching of the caps 3 times a day until 1070 of density, twice a day until 1030, once a day until 1010 then 1 pumping over a day till the end of the alcoholic fermentation and maceration. Temperature during alcoholic fermentations : 26 /27° C maxi.
Vatting period : 24 to 30 days for Merlot, 20 to 30 days for Cabernet. Malolactic fermentation in barrels and in vats with staves.
Coopers : Demptos : 40 %, Darnajou : 40%, Remond : 20% Maturing on lees during 3-4 months. 25 % in barrels and 75 % in tanks with or without wood.