Description
Vineyard
Soil composed of a narrow band of gravel resting on sand with iron and minerals specific to the Bages plateau. 30 hectares planted to 60 % Cabernet Sauvignon, 32% Merlot, and 8% Cabernet Franc.
Average age of vines : 35 years. Yield : 55 Hl /Ha. Planted to 8000 vines/Ha
Vineyard practices
Trellace heightening over 80 % of the property (to increase the surface area of foliage, photosynthesis and the concentration of phenolic compounds)
In winter: subsoil work (improvement of drainage and root direction), natural improvements, pruning and double guyot training, protection of the feet of the vines (improves life expectancy of vine stock and controls yields)
In spring: debudding (removal of secondary buds), removal of excess growth from around the feet of the vine, leaf thinning (by hand and machine), green harvesting. Removal of unripe berries if needed before veraison (colour set), and finally berry sorting vine by vine before harvest begins.
Vinification
Removal of any split juice, bleed of vats (between 5% and 10% of overall volume), pre-fermentation cold maceration for 48 hours (to extract aroma and colour), alcoholic fermentation in stainless steel vats, separating press wine bot by lot, malolactic fermentation.
Ageing
12 months in oak (25% new barrels), blending begins after six months by careful tasting and analysis, clarifying with egg white.
