Growing Conditions
Vineyard:
Surface : 7,34 ha: 71 % Merlot / 27 % Cabernet Franc / 2 % Cabernet Sauvignon.
Density of plantation: 6666 plants/ha.
Soil is clayey and chalky on 5,1 ha, clayey and siliceous on 2,24 ha.
Cultural methods:
Ploughing of the soil, vineyard grass cover, no trimming, just topping.
Yield control by two cluster thinnings (at the closure of the grape cluster and at the
beginning of veraison). Leaves were thinned out at rising sun side only.
Harvest
Merlot : From 1st to 3rd of October 2018,
Cabernet Franc : 9th October 2018.
Bottling
March 2020
Winemaking
Double sorting of the crop : first in the vineyard and second at the winery.
Filling of the vats without crushing. Vinification in open wooden vats of small capacity.
Punching of the caps every 3 hours until 1070 of density, every 8 hours until 1040 and once a day
until 1000, then one pumping over a day till the end of the alcoholic fermentation and maceration.
Temperature during alcoholic fermentations : 26/27° C max.
Vatting period : 21 to 28 days.
Filling of the barrels heated at the same temperature as the wine : 26/27°C
Malolactic fermentation in new barrels and in tanks.
Aging
Ageing 70% in coops and 30% in concrete tanks.
Coopers : Demptos : 20 %, Darnajou : 20 %, Remond : 10 %,
Radoux : 20 %, Stockinger of 500 litres : 30 %.
Maturing on lees during 6 months. No fining.
