BORDEAUX SUPERIEUR

Millésime 2005

Terroir
Sols argilo-calcaires

Grape-varieties
50% Cabernet Sauvignon; 45% Merlot, 5% Cabernet Franc

Vinification
Removal of the harvest to harvest grapes at optimum maturity; Vatting separate between the various inputs to keep more typical characteristics of each grape varieties based on their lands; pre-fermentation maceration cold in order to obtain the primary aromas red fruit and floral notes, and then long traditional fermentation vats thermo-regulated to keep the fermentation between 26 and 30 ° C (lasts between 18 and 25 days); final hot tea between 30 and 35 ° C for 3 to 5 day to strengthen the body and the structure of the wine, malolactic fermentation that takes place after running off and allows for flexibility in the wines; breeding french oak barrels and American for 8 months; assemblage of different barrels to get the product Final; tangential filtration and bottling in our cellars by us.
 
 

BORDEAUX ROUGE

Millésime 2007

Terroir
Sols argilo-calcaires

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

Vinification
Removal of the harvest to harvest grapes at optimum maturity; Vatting separate between the various inputs to keep more typical characteristics of each grape varieties based on their lands; pre-fermentation maceration cold to reveal aromas primary grapes (red fruit and floral notes), then long traditional fermentation vats thermo-regulated to keep the fermentation between 26 and 30 ° C (lasts between 18 and 25 days); malolactic fermentation that takes place after running off and allows for flexibility wines; breeding vats cement coated or stainless steel tanks for about 6 months; assembly of different varieties to get the final product; tangential filtration and bottling in our cellars by us.
     
 

ENTRE-DEUX-MERS

Millésime 2008

Terroir
Sols argilo-calcaires

Grape-varieties
70 % Sémillon , 30 % Sauvignon

Vinification
Removal of the harvest to harvest grapes at optimum maturity and thereby recover the character of each grape varieties; pressed with the selection of musts; pre-fermentation maceration cold between 6 and 8 ° C for 3 days; racking to remove coarse undesirable elements; stall cold for 3 to 6 days to extract aromas of the finest grape varieties; racking end; thermo controlled fermentation at low temperatures (17-20 ° C); livestock on the lees for over a month in order 'refining aromas and provide fleshy and the roundness; collage, assemblage; bottling.
 
 

BORDEAUX ROSE

Millésime 2007

Terroir
Sols argilo-calcaires

Grape-varieties
80%  Cabernet Franc, 20 % Cabernet Sauvignon

Vinification
The entire vineyard is part of an environmental policy reasoned fight, in order to maintain an ecological environment conducive to a better quality of our products.