- Varietals : 68% Merlot – 17% Cabernet Sauvignon – 15% Cabernet Franc
- Degrees : 14°
- Production area : 46 hectares
- Soil: Siliceous, ferruginous, gravelly hilltops
- Fertilizers: Organic fertilizers
- Planting density: 5000 à 3300 feet by hectare
- Residual sugar : < 2gr/liter
- Harvest : mechanical harvest
- Fermentation : Traditional fermentation from 18 to 28 °C
- Malolactic fermentation : Stainless steel vats
- Aging : Barrels from 8 to 18 months
- Aging potential: 3 to 8 years, good potential from the 5th year to the 12th.
- Œnologue : Jean-Francois Rontein
Tasting Notes
Few words…
Colorful, fruity, notes of spice tannins supple and round.
Woody, long and aromatic finish.
Well balanced and tasty
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