Terroir & Winemaking
Terroir : The sol is composed of sandy gravels with large peebles from the quaternary.This very deep layer of gravels provides effective drainage and also contributes to warming the ground and then to the ripening of the grapes. Winemaking : Ripeness is checked every day by tasting and by analysing the grapes. On the great day, the harvested fruit is screened twice on sorting tables. 8 pairs of hands get busy, picking out the fragments of vegetation and foreign bodies that remain. The juice from the transporter and the sorting tables is then put aside. In our winery, we have thirty temperature-regulated stainless steel tanks of different sizes ranging from 88 hectolitres to 200 hectolitres. For more than ten years, we have adopted the practice of letting the must settle from fruit that was mechanically harvested. We also allow the grapes to macerate for six to eight days at 4 to 5°C (39 to 41°F) prior to fermentation. Our equipment enables us to regulate the vinification temperature according to the condition of the fruit. Further maceration after fermentation finishes lasts for two to three weeks and contributes colour stability to the wine while improving the quality of its tannins.Our ambition is to produce balanced wines that are characteristic of our appellation and representative of the South Medoc terroir.
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