The vineyards extend over 16 hectares, the estate over 40.

• Wine varieties:

  • 6 hectares of Merlot
  • 2 hectares of Cabernet Sauvignon
  • 2 hectares of Cabernet Franc
• Yields are limited to an average of 45 hectoliters/hectare
• Harvested grapes average approximately 12.5° for Merlot wines and 12° for Cabernets
• Fermentation / maceration lasts a total of 3 weeks
• Average production : 450 / 500 Hl
• Clientele--private individuals : 15,000 bottles per year
• Employees : Wine-growing supervisor, an oenologist, three field workers

• The vineyards extend over 16 hectares. Planting density varies from 4,400-5,000 vines / hectare. The vines are planted two meters apart.
  One row in two is machine-worked (plowing and harrowing). The other is grassed over.
• Pruning is done manually and yields are maintained below limits stipulated by the INAO (French government wine regulatory agency).
• Leaves and bunches have surface treatments only. Because the rain washes these treatments off, additional work is required! The use of contact molecules is much more environmentally-friendly.
• Systematic thinning out favors the ripening process and is therefore carried out where projected yields are too high.
• Finally, grape-picking is done both manually and mechanically. The estate possesses its own machinery which enables grapes to be picked without scheduling constraints of outsourcers (and, in turn, weather conditions).

Once the grapes are in the fermenting cellar, the wine-maker takes over from the grape-grower. The best must be drawn from the plump, fleshy fruit: wine.
Many technical and “poetic” operations then follow, leading up to excellence, perfection or even the unforgettable. As the Bible says in Ecclesiaticus (Book of Sirah) chapter 31, verses 27-28 :

« Wine is as good to life to a man,
if it be drunk moderately:
what life is then to a man that is without wine?
For it was made to make men glad.
Wine measurably drunk
and in season bringeth gladness of the heart,
and cheerfulness of the mind. »

Fortunately, like many other Bordeaux estates, we share these values.

Depending on the vintage, as well as the specific characteristics of each harvest, the following steps are respected:

• several days of cold prefermenting maceration (8° / 10°) to obtain the color and fruity taste
• temperature-controlled alcoholic fermentation maintained below 23° over several days accompanied by systematic pumping-over
• a controlled post-fermentation maceration process which lasts several weeks, followed by juice run-off and pressing
• malolactic fermentation that is begun as soon as possible
• the wine is put into brand-new oak casks followed by a 12-month aging period, punctuated by raking and other oenological adjustments