TRADITION
Grapes : 100% Merlot
Production : From 40 to 50 hectoliters are produced per hectare
Land : Clay and chalk
The grapes are gathered in in the first weeks of September.
They are picked off and we sort them to take some damaged ones off. .
Before putting the grapes into the vats, the latter are filled with carbon dioxide to avoid an oxidation of the juice.
The fermentation is classical with a raising of the must and then we let the marc under the juice for a duration that we choose.
The fermentation lasts from 10 to 14 days with a moderate control of the temperatures.
The “drop juice” is selected. No press is added.
The wine remains in the inox vat until December and then it is put into oak barrels. The barrels are from the center of France.
There is 1/3 of new barrels, 1/3 of one-year-old barrels and 1/3 of two-years-old barrels.
After the wine has remained 12 months into the barrels, it is bottled during the winter. We take great care of the moon periods. The bottles are kept for almost one year into our cellar and they will be marketed the next October only.
Grapes : 100% Merlot
Production : From 40 to 50 hectoliters are produced per hectare
Land : Clay and chalk
The grapes are gathered in in the first weeks of September.
They are picked off and we sort them to take some damaged ones off. .
Before putting the grapes into the vats, the latter are filled with carbon dioxide to avoid an oxidation of the juice.
The fermentation is classical with a raising of the must and then we let the marc under the juice for a duration that we choose.
The fermentation lasts from 10 to 14 days with a moderate control of the temperatures.
The “drop juice” is selected. No press is added.
The wine remains in the inox vat until December and then it is put into oak barrels. The barrels are from the center of France.
There is 1/3 of new barrels, 1/3 of one-year-old barrels and 1/3 of two-years-old barrels.
After the wine has remained 12 months into the barrels, it is bottled during the winter. We take great care of the moon periods. The bottles are kept for almost one year into our cellar and they will be marketed the next October only.
