Saint-Emilion Grand Cru
Plot by plot selection according to terroir, grape variety and age of vines. Intra-plot selection made possible by the use of vigour and ripeness maps established with a drone. Manual harvesting in small crates. Sorting on a table before and after de-stemming by 20 qualified staff. Transfer of berries by gravity-flow to small-sized 70-hectolitre oak, stainless steel and concrete vats. Pre-fermentation cold soak for 4 to 8 days at 8°C. Completely manual pigeages.
Maceration time: Merlot: 28 to 32 days, Cabernet: 26 to 28 days. 16 months’ ageing, 40% in new barrels and 60% in second-fill barrels.