PROFILE OF THE ESTATE
Appellation: Saint-Emilion Grand Cru
Surface area: 37 hectares
Soil: limestone plateau (asteria limestone subsoil)
dating back to the upper Oligocene; limestone and clay slope (limestone
soil on clay-limestone molasse) dating back to the upper Eocene and
Oligocene.
Grape varieties: 85 % Merlot, 10 % Cabernet Franc, 5 % Cabernet Sauvignon
Average age of vines: 35 years
Planting density: 6,000 vinestocks/hectare
Cultivation and harvesting: "guyot double" pruning,
plowing and inter-row grassing, debudding, leaf-stripping and thinning
by hand, manual harvesting using trays, sorting tables, with one for
optical sorting.
Environmental integrity: natural sustainable viticulture (integrated farming). ISO 14001 environmental certification obtained in 2009.
Vinification: vats filled by gravity, cold prefermentary maceration, temperature-controlled wooden conical vats, 50% of the malolactic fermentation in new barrels, slow vatting over a period of three weeks.
Consultant oenologist: Michel ROLLAND
Maturing: 50% in new French oak barrels, 50% in one wine barrels, for 14 months.
Average production: 65,000 bottles (first wine)
Second wine: Haut Faugères
Environmental integrity: natural sustainable viticulture (integrated farming). ISO 14001 environmental certification obtained in 2009.
Vinification: vats filled by gravity, cold prefermentary maceration, temperature-controlled wooden conical vats, 50% of the malolactic fermentation in new barrels, slow vatting over a period of three weeks.
Consultant oenologist: Michel ROLLAND
Maturing: 50% in new French oak barrels, 50% in one wine barrels, for 14 months.
Average production: 65,000 bottles (first wine)
Second wine: Haut Faugères