About the wine
This blend is produced from a selection of parcels spread over 15 hectares of the châteaus best soils, where the vines are all more than 30 years old. Soils are gravelly, pebbly, and sandy. Harvesting at optimum grape ripeness. Total destemming. Cold maceration during 5 days. Fermentation in temperature-controlled stainless steel vats for 20 to 30 days. The wines are racked into barrel at the beginning of November. The barrels are made of fine-grained Allier oak. One third of them are renewed every year. The wines age traditionally for a period of 12 months, of which 6 are spent on the lees. The wines are regularly oxygenated at the beginning of the ageing. The doses of oxygen incorporated are determined according to the richness and tannic structure of each batch.
A harmonious, rich and fleshy wine, with vanilla aromas coming from the oak, mingling well with jammy red berry fruit notes. The overall impression is complex, fine, mellow and full of charm. A wine that is unanimously accepted by the consumers.