• Our vineyards
  • Our grape varieties
  • Winemaking and maturation
  • Wine making methodology
Our vineyards

Our vineyard is located 20 km north of Bordeaux between Saint-André de Cubzac and Bourg-sur-Gironde. The clayish-calcareous soil benefits from a microclimate thanks to the light reflected from the Dordogne, a river located in the Gironde estuary.
The vineyard is composed of 82% Merlot, 12% Cabernet Sauvignon, 4% Cabernet Franc, 1% Malbec and 1% Verdot. The total area represents 50ha with an average age of 30 years for the vines and a density of 5.800 vines per hectare.

Our grape varieties

The vineyard is composed of 82% Merlot, 12% Cabernet Sauvignon, 4% Cabernet Franc, 1% Malbec and 1% Verdot. The total area represents 50ha with an average age of 30 years for the vines and a density of 5.800 vines per hectare.

Merlot:
Merlot is a red wine grape that is used as both a blending grape and for varietals wines. Merlot- based wines usually have medium body with hints of berry, plum, and currant. Its softness and "fleshiness", combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.

Cabernet Sauvignon: Black grape variety giving powerful and tannic wines which can have long aging potential. These are some characteristics of Cabernet Sauvignon: dark cherry, cedar, tobacco, and black currant, cool climate growth can contribute to a green pepper or olive flavour.

Cabernet Franc:
Black grape variety coming from Bordeaux well known for its finesse. Cabernet Franc is lighter than Cabernet Sauvignon, making a bright pale red wine and contributing finesse and a peppery perfume to blends with more robust grapes. Depending on growing region and style of wine, additional aromas include tobacco, raspberry and cassis, sometimes even violets.

Winemaking and maturation

To elaborate this wine, the grapes of our best plots are harvested and sorted by hands at maximum maturity. We realize a new maceration before fermentation, to favour the extraction of fruits’ colour and flavour, which occurs in termoregulated stainless steel vats. Natural alcoholic fermentation begins with local yeasts permitting a long fermentation phase, and then, mololactic fermentation occurs in barrels. The wine will be aged on the lees for 12 to 18 months in casks favouring a more intense aromatic expression. To reach a better quality, the production is limited to 50 000 bottles a year.

Wine making methodology

To elaborate this wine, the grapes of our best plots are harvested and sorted by hands at maximum maturity. We realize a new maceration before fermentation, to favour the extraction of fruits’ colour and flavour, which occurs in termoregulated stainless steel vats.
Natural alcoholic fermentation begins with local yeasts permitting a long fermentation phase, and then, mololactic fermentation occurs in barrels. The wine will be aged on the lees for 12 to 18 months in casks favouring a more intense aromatic expression. To reach a better quality, the production is limited to 50 000 bottles a year.