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Vineyard size: |
32 hectares |
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Yield :
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55 hectolitres/hectare
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Production :
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230 000 bottles
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Soil type :
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Clay-limestone
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Pruning method:
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Guyot double
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Grape varietes:
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55% cabernets sauvignons - 45 % merlots
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Average vine age :
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20 years
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Vine density:
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5 000 to 6 000 vines/hectare
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Vinification :
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Optimum ripeness at harvest, traditionnal in temperature controlled vats with pre-fermentation maceration. Long vatting time for maximum contact with skins.
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Aging :
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For a minimum of 12 months in French oak barrels, including 25% new oak . |
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Bottling :
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A light filtering before bottling 18 months after the harvest.
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Tasting notes :
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Appealing, deep garnet red in colour with a complex bouquet (ripe grapes, wood and spices). On the palate this is a full and well balanced wine.
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Food pairing :
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This wines goes perfectly with all red meats and cheeses.
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Counselling Oenologist :
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Antoine Medeville
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