Calcareous clay slopes and villafranchian terraces.
Vineyard management:
Pruning by Cordon de Royat method, grapes selected from vine parcels over 5 years old. Mechanical harvesting. Grapes tested for degree and taste; these decide the
start of the harvest.
Vinification:
In concrete vats in 300 hl batches.
Maceration 20-26 days with regular tasting to decide
when to rack. Vat-aged.
Packaging:
75cl Bordelaise Patrimoine bottles.
Cardboard cases of 6 bottles.
Terroir: