The harvest is manual and the sorting of the bunches brought to perfect maturity is very strict. The ultramodern 2000 m vat room
2 is equipped with 72 thermoregulated stainless steel vats to allow very precise plot vinification. The assembly of the great wine and the second wine takes place after fermentation, approximately 3 months after the harvest. The 18-month aging is carried out in French oak barrels (55% new barrels).
Despite the youth of the vines, the Lagoon produced some very interesting wines from the 1960s. The vines are now in their forties, but the wine had declined a little at the end of the last century. The team in place since 2000 has vigorously relaunched the domain. Its in-depth work has paid off particularly in the 2002 and 2003 vintages, where the wine has regained the particular velvety that made its glory of yesteryear.
Blends of Cabernet sauvignon (60%), Merlot (25%) and Petit verdot (15%), combining power, freshness of the fruit, supple and refined texture.