| Appellation : |
| Saint Emilion Grand Cru. |
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| Town : |
| Saint Emilion |
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| Grape varieties
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- 6% cabernet sauvignon
- 70% merlot
- 24% cabernet franc |
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| Types of soil : |
Chalk with fossilised starfish.
On the western plateau of Saint Emilion in the old parish of Saint Martin de Mazerat. surface area 40.41 acres. |
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| Vinification/maturing
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Fruit screening: Carried out on the separate tables before and after de-stemming.
Vatting: In stainless steel, temperature-controlled vats. Precessing of fruit plot by plot. The floaing crust is regularly immersed in the must by hand.
Vatting period: approximately 30 days according to vintage (between 28° and 32°C)
The wine is run-off into barrels without using pumps. |
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| Tasting notes : |
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| Serving suggestions
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| Serving temperature
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Ageing potential
:Malolactic fermentation in barrels. 80 to 100% in new barrels, according to vintage.
16 to 18 months in cellar at a constant temperature of 12°C.
Production : approximately 60 000 bottles.
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