A cold winter with average rainfall, followed by cool and rainy April and May. The vegetative activities took place within the seasonal norm, with the young vines showing considerable vigour. Veraison took place in mid-July, during what was a fairly average summer. The harvest went ahead according to schedule.
The hot but not excessively dry summer allowed the grapes to ripen perfectly, preventing the formation of vegetal scents. The Petit Verdot, in particular, has already matured considerable aromatic complexity, with olfactory notes spanning from plum to cocoa and Indian ink. Good acidity and a light savouriness liven up the outstanding smoothness of the tannins.
VARIETIES: Petit Verdot 40%, Cabernet Sauvignon 40%, Cabernet Franc 15%, Alicante Bouschet and Merlot 5%.
BOTTLES PRODUCED: 15,000
EXPOSURE: south – south-westerly
TYPE OF SOIL: complex, stony structure on a substratum of clay.
VINE DENSITY: 6,600 plants per hectare.
VINIFICATION: temperature-controlled spontaneous fermentation with indigenous yeasts. The vinification of the grapes from the various land parcels of our vineyards takes place separately in open tapered steel vats.
HARVESTING TECHNIQUE: manual
MACERATION: up to 21 days depending on the variety. Long contact with lees to halve the use of sulphites.
FILTERING: no fining or filtering.
MATURING: 18 months in French oak barriques (70% in new, medium-toasted barriques and 30% in barriques used for the second time). This is followed by further 24 months of bottle ageing.
CELLAR LIFE: over 20 years