THE VINEYARD
Localization In the commune of Saint-Emil ion next to Pomerol appellation
Soil Clayey and sandy-clay with ferric clay subsoil
Surface Area 13 hectares (31.30 acres) 
Grape Varieties 80% Merlot, 20% Cabernet Franc
Average age of vines 30 years
Rootstock 3309, 101-14, Riparia
Density of plantation 6 667 to 8 333 plants per hectare
Vine training method Guyot simple
Vineyard management Integrated crop management, environmentally friendly viticulture
Harvesting By hand with small crates
Average yield 40 to 45 hectoliters per hectare

THE WINE
Sorting 2 sortings, destemming, crushing
Maceration At cold temperature
Pumping over 4 pumpings per day during the alcoolic fermentation
Vats Concrete vats coated with epoxy resin and automatic regulation
Fermentation temperature 28° 
Vatting period 3 to 4 weeks
Fermentation malo-lactique In new barrels
Press Pneumatic

THE AGEING
Ageing 100% in oak barrels, 40 to 50 % are new every year
Barrels French oak
Length of ageing 16 to 18 months
Racking Every 3 or 5 months
Bottling Chateau bottling
Production Chateau CORBIN 40 000 to 55 000 bottles
DIVIN de Corbin (second wine) 6 000 to 8 000 bottles
XX de Corbin (second wine) 6 000 to 8 000 b bottles