VINE :
Cabernet Franc and Cabernet Sauvignon. These two varieties are blended to give backbone and fruit. The vines resulting from selections “massales” and “clonales” have between 15 and 40 years. The density of plantation is 6500 vine stocks per hectare. The average grape yields are 60Hl/Ha, hardly one litre of grape juice per vine stock.

SOIL :
The soil is of “perruche” type made up of clay-with-flints with a certain proportion of silica and gravel. Most of the parcels are in “premiere côte” and planted on slopes which receive high levels of sunlight and a rather important slope allowing the flow of exedent of water.

THE WINEMAKING PROCESS :
The greatest care is taken to protect the grapes from damage during the harvest, only the best grapes are selected before being placed in the vat. The fermentation is of “traditional” type. Everyday, a fermented must is pumping over to obtain a nice structure and more tannins. The fermentation with the berries lasts nearly fifteen days.

CHARACTERISTICS :
The Cabernet wine is a semi-guard wine, well balanced with a nice deep red hue and  an excellent bouquet. The wine will suit red meats and cheese. To be served at 14-16°C in the five following years.

AN AGREEMENT HAS BEEN MADE WITH QUALIFIED LABORATORY TO SUPERVISE ALL MY WINES.