Consultant: Stéphane DerenonCourt
Production area: 11.5 ha
Planting density: 7,400 vines / ha
Average age of the vines: 25 years
Soils: coasts and clay-limestone plateaus Grape varieties: 80% merlot, 20% cabernet franc Production: 4,000 cases in 2015
Plowing, disbudding, leaf stripping, green harvest. Manual harvest in crates. Manual sorting on a vibrating table.
Vinification
Small cement and stainless steel vats from 40 hl to 80 hl Vatting: 20 to 30 days
Cold pre-fermentation maceration
Bleeding 10 to 15% of volumes Partial micro-bubbling during vinification Malolactic fermentation in barrels
Breeding
Duration: 12 to 14 months in barrels and 6 months in vats. 100% Saury French oak barrels
40% in new barrels and 60% in one-wine and two-wine barrels Partial microbullage during aging
Aging on lees
Stirring if necessary
Duration: 12 to 14 months
Fining and filtration before bottling