The château building of this great historic Entre-Deux-Mers property, which our family bought in 1973, overlooks a vineyard that is planted on an expansive south-facing slope.
This very particular topology that brings with it clay-limestone soils is favourable for natural drainage and perfectly ripe grapes.
Average annual production : 250 000 bottles
Œnologist : Jérémy Ducourt
THE WINE :
Machine harvesting in the cool, early morning
Pre-fermentation cold maceration of 24-48 hours
Alcoholic fermentation in thermo-regulated stainless steel vats at around 26˚C then a gentle vatting for 3 weeks at 30˚C
Running off and pressing, separation of the press and free-run juice
Malolactic fermentation in thermo-regulated stainless steel vats at around 18˚C
Ageing in oak barrels and stainless steel vats
TASTING NOTES :
Colour: Deep red with a purplish tint
Nose: Pleasant aromas of cherry, raspberry and blackberry with a final note of vanilla
Mouth: Robust and well-rounded, with supple tannins and a lasting finish
FOOD PAIRINGS :
Charcuterie, tapas, red meat, white meat, cheeses
Bottle Technical Sheet Wine Awards
Average annual production : 250 000 bottles
Œnologist : Jérémy Ducourt
THE WINE :
Machine harvesting in the cool, early morning
Pre-fermentation cold maceration of 24-48 hours
Alcoholic fermentation in thermo-regulated stainless steel vats at around 26˚C then a gentle vatting for 3 weeks at 30˚C
Running off and pressing, separation of the press and free-run juice
Malolactic fermentation in thermo-regulated stainless steel vats at around 18˚C
Ageing in oak barrels and stainless steel vats
TASTING NOTES :
Colour: Deep red with a purplish tint
Nose: Pleasant aromas of cherry, raspberry and blackberry with a final note of vanilla
Mouth: Robust and well-rounded, with supple tannins and a lasting finish
FOOD PAIRINGS :
Charcuterie, tapas, red meat, white meat, cheeses
Bottle Technical sheet Wine Awards Shelf-talker Poster
Average annual production : 135 000 bottles
Œnologist : Jérémy Ducourt
THE WINE :
Machine harvesting in the cool, early morning
Skin-contact maceration for several hours, depending on ripeness
Pressing
Beginning of the cold alcoholic fermentation (12˚C) then an increase in temperature to finish the fermentation at 20˚C
Ageing on lees in thermo-regulated stainless steel vats
TASTING NOTES :
Colour: Pale yellow with greenish tints
Nose: White flowers and citrus aromas
Mouth: Balanced, with floral notes. Good finesse on the finish
FOOD PAIRINGS :
Aperitif, fish, seafood
Average annual production : 22 000 bottles
Œnologist : Jérémy Ducourt
THE WINE :
Machine harvesting in the cool, early morning
Skin-contact maceration for several hours
Pressing
Beginning of the cold alcoholic fermentation (12˚C) then an increase in temperature to finish the fermentation at 20˚C
Ageing on lees in thermo-regulated stainless steel vats
TASTING NOTES :
Colour: Bright pink cherry hue
Nose: Intense aromas of cherry with delicate floral notes
Mouth: Balanced, with floral notes. Good finesse on the finish
FOOD PAIRINGS :
Aperitif, charcuterie, fish, pizza, poultry
Bottle Technical Sheet Wine Awards Shelf-talker Poster
