Malolactic fermentation takes place in barrels, allowing the oak to gently enhance the rich black fruit aromas.
They are deep and full-bodied, with a roundness and opulence that have been truly mastered.
Surface: 5,5 ha: 100 % Merlot.
Density of plantation: 4200 to 6500 plants/ha Average age of the vineyard: 40.
Soil: 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 Franc once on both sides.
Traditionnal vini�ication in open wooden vats of 60 hl from Joseph François and stainless steel tanks.
Punching of the caps and pumpings over 4 times a day until mid-fermentation, then twice a day.
Temperature during alcoholic fermentation: 28°C maxi
Vatting period: 25 to 27 days.
Filling of the barrels heated at the same temperature as the wine: 26°C, for the malolactic fermentation.
Malolactic fermentation in new barrel for 45 % of the crop, the rest in vats with staves.
Coopers: Demptos: 40 %, Darnajou: 40 %, Remond: 20%
Maturing on lees during 3-4 months.