Training the vines
Traditional Bordeaux cane-training with two canes. Controlled grassing. Debudding, leaf thinning, green harvesting if necessary.
Harvest in small crates. Sorting in the vineyard. Slow direct pressing with a pneumatic press. Cold settling for 24 hours. Cold stabilization for 5 days. Part of the alcoholic fermentation in an egg-shaped tank, the other part in new oak barrels at 16-20° C for about 15 days. Aging on fine lees for 8-10 months with stirring of the lees once or twice a week. No filtration until bottling.
Full-bodied, full-flavored power. A floral nose with toasted notes and a slight bitterness.
40% Sémillon, 30% Sauvignon Gris, 30% Sauvignon Blanc
Traditional Bordeaux cane-training with two canes. Controlled grassing. Debudding, leaf thinning, green harvesting if necessary.
Calcareous clay on an asteriated limestone base, with a localized presence of iron, Fronsadais molasse on the slopes and at the foot of the slopes.
30 years old
Saint Emilion
1613