Appellation : Grand Cru Classé in 1855, AOC Pauillac, in the heart of the Bages plateau.

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. Production : 150 000 Bottles

Vineyard practices : Planted to 8000 feet/Ha. Trellace heightening over 80% of the property (to increase the surface area of foliage to increase photosyntheis and increase 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 thevine, 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 spilt 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 cement vats, separating press wine lot 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.