Vineyard: 48 hectares, 39 ha of red vines and 9 ha of white wine, all planted on gravelly-sandy soils originating from the Quaternary period, as is typical of the region. They are trained using a Double Guyot system, again the norm for the region, and planted at a density of 8300 vines/ha. The vineyards are regularly ploughed with vineyard practices largely along the lines of lutte raisonnée, including some biological techniques for pest control.
Grape varieties: 60% Cabernet Sauvignon, 33% Merlot, 4.5% Cabernet Franc and 2.5% Petit Verdot
Average age of 30 years
Harvest: Manual harvest
Winemaking: Temperature controlled fermentation in stainless steel tanks during about three weeks. Malolactic fermentation in oak barrels (50% new oak), then aging for 16-24 months. Egg white fining right before bottling.