Terroir: Argilo-limestone on the Asteria Limestone Plateau (adjacent to the Crus Classés at the gates of the City), and siliceous clay
Planting density: 6,000 and 8,000 vines/ha
Pruning: Single and mixed Guyot
Grape varieties: 80 % Merlot, 20 % CabernetFranc
Average age of vines: 25 years
Soil work: Ploughing, no chemical weedkiller
Average yield: 45 hl/ha
Vineyard
Surface: 13 hectares
Terroir: Argilo-limestone on the Asteria Limestone Plateau (adjacent to the Crus Classés at the gates of the City), and siliceous clay
Planting density: 6,000 and 8,000 vines/ha
Pruning: Single and mixed Guyot
Grape varieties: 80 % Merlot, 20 % CabernetFranc
Average age of vines: 25 years
Soil work: Ploughing, no chemical weedkiller
Average yield: 45 hl/ha
Environment
Environment is at the heart of the work in the vineyard :
Absence of CMR products
Absence of herbicides
HVE (High Environmental Value) approach
Sexual confusion against cluster worms
Autumn seeding to loosen, decompress, enrich the soil and then used as green manure
Vinification
Harvest: Manual with a sorting table in the cellar
Vinification: Sensible pumping over, according to the vintage, allows the tannins and the colour of the grapes to be gently extracted
Vatting time: 18 days on average
Ageing: 16 months in French oak barrels (1/3 new, 1/3 of 1 wine and 1/3 of 2 wines) for half the harvest and the other half in temperature-controlled concrete vats
Bottling: At the Château
Vinification
Harvest: Manual with a sorting table in the cellar
Vinification: Sensible pumping over, according to the vintage, allows the tannins and the colour of the grapes to be gently extracted
Vatting time: 18 days on average
Ageing: 16 months in French oak barrels (1/3 new, 1/3 of 1 wine and 1/3 of 2 wines) for half the harvest and the other half in temperature-controlled concrete vats
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