SAINT EMILION GRAND CRU
Grape varieties: Merlot 77%, Cabernet Sauvignon 9% and 14% Cabernet Franc.
Age of vines: 30 years
Vine density: 6,500 vines per hectare.
Terroir: Clay-limestone on asteriated limestone with localised presence of iron pan and Fronsac molasses on the hilly part of the vineyard and at the foot of the hill.
Viticulture: Traditional Bordeaux pruning with two canes. Complete green cover between the vine rows. Bud thinning, leaf thinning and green harvesting if necessary.
Winemaking: The grapes are hand-picked into small crates and sorted on a specially-equipped table before and after destemming. They are then put into wooden vats by gravity flow. Pre-fermentation maceration. Manual punching down. The wine is run off into French oak barrels, 60% of which are new.
Yield: 30 to 40 hectolitres per hectare.