Saint Emilion Grand Cru
Ancient sand on clay (1.80 ha)
Clay and limestone on slopes and plateaus (5.50 ha)
90 % Merlot – 10 % Cabernet Franc
Average age of the vines:
7500 / hectare
Harvest and Vinification:
Sorted in the vineyard before the harvest, the grapes are collected in small crates, are de-stemmed then sorted and not crushed.
For the utmost effeciency and precision, each grape variety is attributed to its own vat. The grapes are fed by gravity into 10 to 30 HL wooden vats. The extraction is effectuated by pigeage. The wine is then run-off together with its lees into oak barrels to undergo the malolactic fermentations.
After the malolactic fermentations the wine is aged in oak barrels over lees for 15 to 16 months.
Food and wine pairings:
The wine will perfectly accompany grilled red meats or stews, game or aged cheeses.
Consulting Oenologist: Stéphane Derenoncourt