| Grape varieties |
50% Cabernet Sauvignon, 40% Merlot, 5% Cabernet Franc, 5% Petit Verdot |
| Harvest |
Harvest by hand with manual and mechanical sorting. |
| Production technique |
Sucker removal, early leaf removal, green harvest. Traditional ploughing and cultivation techniques, rational use of pesticides. |
| Vinification |
Uncrushed grapes are vinified plot by plot in small wooden, concrete and stainless steel vats. |
| Ageing |
12 months in French oak barrels (30 to 40 % of new oak every year) |