Nature of soils – The terroir rests on silt limestone soils planted on hillsides

Grape varieties – 50 % Cabernet Franc – 49 % Merlot – 1 % Cabernet Sauvignon.

Rootstock – 101-14-Gravesac

Average age of the vines – 40 to 50 years

Density of plantation – 5 500 vines per hectare

Methods of cultivation – Pruning in double guyot, work in 4 different ways, cereals seed row distance, organic compost, bud removal, hand harvest. Management of the vineyard in biodynamie

Vinification – Harvest and vinification plot by plot in thermo regulated stainless steel vats.

Ageing – Ageing in vats and in barrel of French oaks of 225 litres, 30% new, for 8 to 12 months. Bottling at the property

Production – 20 000 bottles

Estate Manager – Nicolas Géré

Winemaker consultants – Jean-Claude & Jean-François Berrouet