Merlot 88% Cabernet Franc 7% Petit Verdot 5%
6Hectares of vines on limestone clay soils yielding 5,400litres/Ha
 
Hand harvest, de-stemmed and crushed at winery reception. Alcoholic fermentation in concrete tanks. Malolactic fermentation in 300L oak barrels for 12% and the balance in concrete vats. Maturation for 12-18 months with French oak before bottling at the Château in April 2020.