Manual stripping at veraison.
Mechanical harvest for a quick harvest and quality at the best time.
Manual sorting of the harvest.
Frequent practice of saignee.
Fermentation in cement vats and stainless steel tanks, fully thermo-controlled.
Pneumatic press.
Chai conditioning.
Ageing: 9 to 16 months in barrels, 2/3 new oak, fining with egg, no filtration.

Area: 15 hectares.
Grape varieties: 13% Cabernet Franc, 47% Cabernet Sauvignon, 36% Merlot, 4% Petit Verdot.
Soils: Graves.