Appellation : Saint-Estèphe. Third classified Growth in 1855.
Vineyard area : 55 ha (136 acres). Area in production : 45 ha (50 ha planted)
Soil : A thick layer of gravel laid down during the Quaternary Period. Predominantly clay sub-soil from the Tertiary Period. At the summit of the gravel deposits, there is also a fine layer of clay of lacustrine origin.
Grape varieties : 53% Cabernet sauvignon, 38% Merlot, 7% Cabernet franc, 2% petit Verdot.
Average age of the vines : 22 years
Training method : Double Guyot
Planting density : 8.000 vines/ha
Yield : 45 hl/ha
Harvest : Hand picking. A first selection of grapes on the vine. Mechanical sorting of the grapes by vibration, followed by hand sorting.
Vinification : Temperature-controlled conical stainless-steel tanks. Maceration for 18 to 21 days. Pumping over twice a day. Fermentation at 26°C. Malolactic fermentation (indigenous lactic bacteria) in stainless steel at 20°C.
Ageing : 18 to 20 months, 100% new barrels. Fining with egg white.
Average annual production : Around 80,000 bottles.