Millésime 2008

Terroir
Clay Limestone soil

Grape-varieties
35 % Cabernet Sauvignon, 60 % Merlot, 5% Cabernet Franc

Winegrowing area
15 hectares

Average age of the vineyard
Density of planting : 5.000 plants/ha. Average age of the vineyard: 35 years old.

Vinification
Samples of the grapes are taken and tasted in order to harvest them at their optimal ripeness. In order to keep the uniqueness of each grape variety and its soil (terroir), the vatting is done separately. Then, there’s a first cold maceration in order to extract the fruits aromas. Afterwards, there’s a first long traditional vatting time in thermo regulated tanks, this fermentation and maceration last between 18 and 25 days with a temperature of 28 °C. The final maceration lasts 4 days with an average temperature of 33 °C in order to give a good body and make a well structured wine. The last step is the malolactic fermentation to soften wines. After all this process, the wine is aged in French and American oak barrels for eight months. The wine is chateau bottled.

Method of cultivation
In order to produce quality products whilst respecting the environmental an Integrated Pest Management System is carefully followed