CLASSIFICATION : Cru Bourgeois
APPELLATION : Saint-Estèphe
SURFACE : 15 hectares
SOIL : 2/3rd Graves and 1/3rd chalky-clay
CEPAGE : 60 % Merlot- 30% Cabernet Sauvignon- 5% Cabernet Franc- 5% Petit Verdot
AGE : 20 to 40 years
PRODUCTION : 100 000 bottles
COMMERCIALISATION : wine merchants, restaurants, private individuals, France and export
GREEN HARVESTING : after fruit setting, getting rid of the less favourably placed grapes.
LEAF REMOVAL : Taking off the leaves masking the grapes the better to ensure sun exposure.
SORTING TABLE : Getting rid of unripe fruits at reception of harvest
WINE MAKING : 80% traditional (grapes stirred twice daily in thermo regulated tanks) and 20 % in integral wine making method ( 400 L barrels with the oxolyne system from the Tonnellerie Baron).
MACERATION : long (3 weeks to 1 month).
AGEING : 15 months in oak barrels from the Allier region, 50% of which in new barrels.
SPLICING : with egg white
WINE EXPERT CONSULTANTS: Christophe Coupez and Eric Boissenot