Nos millésimes

The vineyard

Geographical location: 800 meters from Saint-Émilion
Total surface area: 30 hectares
Usable surface: 20 hectares

Terroirs

70 % of clay & limestone plateau 17 % of clay slopes 13 % of sandy slopes

Grape varieties

Average age of vines : 30 years

Vintage 2016

Beginning of harvest:
End of harvest:
Area used in production: 20 hectares
Yield: 39 hl/ha

Vinification

Hand harvest. Storing of grapes in cold room during 24 hours. Transfer of the berries by gravity. Traditional fermenting process, in double walled stainless steel vats with temperature controlled.

Malolactic fermentation

In barrels for 50% of the production

Ageing (French oak barrels)

60 % de new barrels, 40 % one year old barrels

The vineyard

Geographical location: 800 meters from Saint-Emilion
Total surface area: 30 hectares
Usable surface: 18,5 hectares

Terroirs

70 % of clay & limestone plateau , 17 % of clay slopes, 13 % of sandy slopes

Grape varieties

Average age of vines : 24 years

Vintage 2015

Beginning of harvest:
End of harvest:
Area used in production: 18,5 hectares
Yield: 30 hl/ha

Vinification

Hand harvest. Storing of grapes in cold room during 24 hours. Transfer of the berries by gravity. Traditional fermenting process, in double walled stainless steel vats with temperature controlled.

Malolactic fermentation

In barrels for 50% of the production

Ageing (French oak barrels)

60 % new barrels, 40 % one year old barrels

The vineyard

Geographical location: 800 mètres de Saint-Emilion
Total surface area: 30 hectares
Usable surface: 20 hectares

Terroirs

70 % of clay & limestone plateau 17 % of clay slopes 13 % of sandy slopes

Grape varieties

63% merlot, 28% cabernet franc, 7% cabernet sauvignon and 2% malbec

Average age of vines : 30 years

Vintage 2014

Beginning of harvest:
End of harvest:
Area used in production: 20 hectares
Yield: 30 hl/ha

Vinification

Hand harvest. Storing of grapes in cold room during 24 hours. Transfer of the berries by gravity. Traditional fermenting process, in double walled stainless steel vats with temperature controlled.

Malolactic fermentation

In barrels for 50% of the production

Ageing (French oak barrels)

60 % de new barrels, 40 % one year old barrels

The vineyard

Geographical location: 800 mètres de Saint-Emilion
Total surface area: 30 hectares
Usable surface: 20 hectares

Terroirs

Grape varieties

Average age of vines : 35 years

Vintage 2013

Beginning of harvest:
End of harvest:
Area used in production: 20 hectares
Yield: 26 hl/ha

Vinification

Séjour des raisins en chambre froide.
Transfert de vendange par gravité.
Cuves bois thermorégulées de 60hl,
cuves inox tronconiques, double paroi, de 60 hl.

Malolactic fermentation

En barriques neuves pour 50% de la récolte

Ageing (French oak barrels)

60% de barriques neuves, 40% barriques de 1 vin

The vineyard

Geographical location: 800 mètres de Saint Emilion
Total surface area: 30 hectares
Usable surface: 20 hectares

Terroirs

Grape varieties

Average age of vines : 30 years

Vintage 2012

Beginning of harvest:
End of harvest:
Area used in production: 20 hectares
Yield: 40 hl/ha

Vinification

Séjour des raisins en chambre froide.
Transfert de vendange par gravité.
Cuves bois thermorégulées de 60hl,
cuves inox tronconiques, double paroi, de 60 hl.

Malolactic fermentation

En barriques neuves pour 50% de la récolte

Ageing (French oak barrels)

60% de barriques neuves, 40% barriques de 1 vin

The vineyard

Geographical location:
Total surface area: 30 hectares
Usable surface: 20 hectares

Terroirs

Grape varieties

Average age of vines : 35 years

Vintage 2011

Beginning of harvest:
End of harvest:
Area used in production: 20 hectares
Yield: 40 hl/ha

Vinification

Séjour des raisins en chambre froide. Transfert de vendange par gravité.
Cuves bois thermorégulées de 60hl, cuves inox tronconiques, double paroi, de 60 hl.
Pigeages et remontages automatisés en circuit fermé, oxygénation totalement maîtrisée dans la cuve pour une meilleure préservation des arômes.

Malolactic fermentation

En barriques pour 50% de la récolte

Ageing (French oak barrels)

60% de barriques neuves, 40% barriques de 1 vin.

The vineyard

Geographical location:
Total surface area: 27 hectares
Usable surface: 15 hectares

Terroirs

Grape varieties

Average age of vines : 35 years

Vintage 2010

Beginning of harvest:
End of harvest:
Area used in production: 15 hectares
Yield: 20 hl/ha

Vinification

Séjour des raisins en chambre froide. Transfert de vendange par gravité.
Cuves bois thermorégulées de 60hl, cuves inox tronconiques, double paroi, de 60 hl.
Pigeages et remontages automatisés en circuit fermé, oxygénation totalement maîtrisée dans la cuve pour une meilleure préservation des arômes.

Malolactic fermentation

En barriques pour 50% de la récolte

Ageing (French oak barrels)

60% de barriques neuves, 40% barriques de 1 vin.

The vineyard

Geographical location: 800 mètres de Saint-Émilion
Total surface area: 22 hectares
Usable surface: 17 hectares

Terroirs

Grape varieties

Average age of vines : 35 years

Vintage 2009

Beginning of harvest:
End of harvest:
Area used in production: 17 hectares
Yield: 8 hl/ha

Vinification

Séjour des raisins en chambre froide. Transfert de vendange par gravité. Cuves bois thermorégulées de 60hl. Cuves inox tronconiques, double paroi, 60hl Pigeage et remontages automatisés en circuit fermé. Oxygénation parfaitement maîtrisée dans la cuve pour une meilleure préservation des arômes

Malolactic fermentation

En barriques pour 100% de la récolte

Ageing (French oak barrels)

70% de barriques neuves, 30% de barriques un vin

The vineyard

Geographical location: 800 meters from Saint-Emilion
Total surface area: 22 hectares
Usable surface: 17 hectares

Terroirs

16ha of clay-limestone plateau, 2ha of clay-rich slopes, 4ha of sandy soils

Grape varieties

Average age of vines : 35 years

Vintage 2008

Beginning of harvest:
End of harvest:
Area used in production: 17 hectares
Yield: 25 hl/ha

Vinification

Hand harvest. Storing of grapes in cold room during 24 hours. Transfer of the berries by gravity. Traditional fermenting process, in double walled stainless steel vats with temperature controlled. Oxygenation completely mastered in the tank to protect the aromas of the wines

Malolactic fermentation

In barrels for the entire production

Ageing (French oak barrels)

70% of new barrels, 40% of one year old barrels

The vineyard

Geographical location: 800 meters from Saint-Emilion
Total surface area: 22 hectares
Usable surface: 19 hectares

Terroirs

16ha of limestone & clay plateau , 2ha of clay slopes, 4 of

Grape varieties

Average age of vines : 3 years

Vintage 2007

Beginning of harvest:
End of harvest:
Area used in production: 19 hectares
Yield: 30 hl/ha

Vinification

Hand harvest. Storing of grapes in cold room during 24 hours. Transfer of the berries by gravity. Traditional fermenting process, in double walled stainless steel vats with temperature controlled. Oxygenation completely mastered in the tank to protect the aromas of the wines

Malolactic fermentation

In barrels for the entire production

Ageing (French oak barrels)

70% new barrels, 30% one year old barrels

The vineyard

Geographical location: 800 meters from Saint-Emilion
Total surface area: 30 hectares
Usable surface: 19 hectares

Terroirs

70 % of limestone & clay plateau, 17 % of clay slopes, 13 % of sandy slopes

Grape varieties

Average age of vines : 35 years

Vintage 2006

Beginning of harvest:
End of harvest:
Area used in production: 19 hectares
Yield: 25 hl/ha

Vinification

Traditional fermenting process, in double walled stainless steel vats with temperature controlled. Oxygenation completely mastered in the tank to protect the aromas of the wines

Malolactic fermentation

In barrels

Ageing (French oak barrels)

70% new barrels, 30% one year old barrels