Nose
The nose is open with red fruit aromas and notes of brioche and vanilla, characteristics of a well matured vintage.
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The mouth is soft and velvety. The evolution is fleshy with freshness. The tannins are present but well balanced.
• 28 hectares of vines cultivated using traditional methods from the Médoc region with grass cover in the rows ensuring that the vines compete for water and nitrates.
• A reasoned but above all thoughtful protection of the vineyard according to the threat of diseases and climatic hazards.
• The vines are grown very carefully, using a green harvest for this vintage to optimize the quality of the grapes.
Clay-limestone soils
Merlot : from 05/10 to 14/10
Cabernet Sauvignon : from 19/10 to 20/10
Manual sorting. Berries go in the vat without crushing
Thermoregulated vats. Parcels are sorted into vats. Vatting lasts for 3 to 4 weeks: the pumping over and unloading of vats is managed with regular tastings for a smooth and controlled extraction.
Maceration after fermentation at 30°C for 4 to 6 days in order to extract tannins.
70% of the wine in oak barrels for 12 months. Only 20% in new barrel. 30% in barrels which have had one wine in.
This wine presents a very dense cherry red color.
