16 hectares in one single block.
13% cabernet franc
9% cabernet sauvignon.
gravelly soils (neighbour of Figeac) ; brown soils (type Petrus) ; old sands.
CULTURE OF THE VINYARD
Traditional cultural practices, ploughing. Integrated pest management respecting the ECO system.
Harvest by hand: de-budding, de-leafing, de-suckering, green harvest.
Hand picked harvest. New reception Egreneur Socma and Tribaie Amos (Sort by densitometric bath)
Traditionnal. Stainless steel and oak vats integrating a thermoregulation system. Cold maceration before fermentation and a 30-day long vatting time.
18 months in French oak barrels (95% of which are brand new).