The harvest is manual and carried out at optimal phenolic maturity. The wine is vinified in temperature-controlled stainless steel vats in a vat room refurbished in 2000. Aging for an average of 18 months is carried out in French oak barrels from several origins (60% new, the rest in one-wine barrels) with racking every 3 months. The fining is done with fresh egg white.
The wine has almost always shown itself to be consistent in excellence and is often at the level of the premier crus. It is at the same time dense, powerful, complex and embellished with a rich aromatic palette of ripe fruits and spices. Above all classic Bordeaux, it is a model of balance and finesse. Cabernet sauvignon
, very adapted here to the terroir, gives it a rich and delicate tannic structure which allows it to be kept for several decades, thus making it possible to develop an exceptional bouquet for the happy amateur who may have waited for it.