BLEND: 60% Cabernet-Sauvignon – 40% Merlot.
YIELD: 43 hol/ha.
ALCOHOL CONTENT: 13°.
MANUAL HARVEST: Selection of grapes from identified plots of deep gravel soils, average vine age of 22. Manual harvesting in small boxes between freshness and peak ripeness.
VINIFICATION & MATURING:
• De-stemming and maceration on the skins for 4 hours, gentle pressing (pneumatic horizontal press).
• Transfer to vats, racking of the must in cold conditions, and alcoholic fermentation in vats.
• Maturing for 4 months in 1-wine barrels with light stirring on the lees (twice a month). French-oak lightly toasted barrels.
AOC DESIGNATION: Bordeaux rosé.
BOTTLED AT THE CHÂTEAU: 15th February 2017. Production: 2,200 bottles.
SURFACE AREA OF VINES: 29 hectares (23.5 hectares for reds and 5.5 hectares for whites)
BLEND : 55% Cabernet-Sauvignon, 40% Merlot, 5% Petit Verdot and 70% Sauvignon blanc and 30% Sémillon.
MANAGER: Jean-Christophe Mau.
