| Grape varieties |
30% Cabernet Sauvignon, 65% Merlot, 5% Petit Verdot |
| Soil composition |
Lime and clay with a considerable presence of gravel size stones. |
| No. plants per hectare |
6,900–11,000 plants per hectare. |
| Vinification |
Grapes are firstly selected during harvest in the vineyard and then on the sorting table when they arrive to the winery; they are destemmed and the whole berries are immediately put into French oak fermenters. Alcoholic fermentation: the temperature is computer controlled in the tanks where the must is kept in contact with the skins for about 30 days; manual pigiage and remontage are done frequently, throughout the day every 4–6 hours and weekly one delestage is done. Maturation: On fine lees for 6 months in barriques. Malolactic fermentation: french oak barriques (100% new). |
| Ageing |
18 months in barriques, 12 months in bottle. |
| Pairing |
Seconds of braised meats or stews, game and feathered hair, big blue cheeses. |