Twelve months in French oak barrels for 30% of the wine.
Depending on the vintage, 20 to 40% of the barrels are replaced by new ones.

Follow up of the vineyard (sustainable viticulture).
Ripeness control (taste, quantity, analytics of grapes on each plot.
Manual and mechanical harvest.

Plot selection and crop selection on tables.
Total destemming.
Must fermentation in thermo regulated stainless steel vats.
Average fermentation temperature of 28°C.
3 pumpings over per day.
1 to 3 rackings depending on the wine-tasting session.
Fining after testing.
Long vatting.

Viticultural area: Macau en Medoc (Margaux).
Soil: Palus.
Plantation density: 5000 stocks/ha.
Area: 26 ha.
Grape variety: 65% Merlot, 20% Cabernet Sauvignon, 10% Cabernet Franc, 5% Petit Verdot.

Deep red in color, black and red fruits in its bouquet, plus a hint of vanilla. Full-fruited, elegantly firm taste with restrained tannins.