High Environmental Value (HEV 3A since 2013)
57 000 bottles
Degree of alcohol :
Surface area :
Gravel from the Tertiary period
Grape varieties :
50% Cabernet Sauvignon - 50% Merlot
From September 21st to October 5th 2015. Manual harvesting in crates and passage on sorting table.
Wine-making process :
Alcoholic fermentation and vatting in thermo-regulated tuns. Vatting time: 20 days. Mechanical punching down and pumping over.
The entire wine is aged between 12 and 15 months: 30% new French oak barrels and 70% barrels of a first wine, mostly oak from the forest of Bercé Jupilles (Sarthe).