The vineyard covers 20 hectares.
The average age of the vines is 30 years.

We planttwo grape varieties in equal proportions : merlot and cabernet-sauvignon. The former gives wines their aromas and colour, the latter their tannins.

THe soIl is clay-chalk dating to the end of the tertiary era. Clay and organic matter make the soil water retentive thereby overcoming any seasonal dry spells and allowing the grapes to reach full physiological ripeness.

The health of the vines is maintained through constant weeding between the rows, using organic matter in the soil and because of the porous structure of the soil which can easily withstand the severest of rainstorms, absorbing the water for use during dry spells.

The harvest is relatively late, especially for the Cabernet for which we wait until it reaches fully physiological maturity.

vinification begins by chilling the must prior to fermentation to extract both aromas and colour. We then start the fermentation through the addition of selected yeasts, carefully monitoring the temperature so as to maintain the fruit. Maceration lasts several weeks for the extraction of tannins.

Since 1995, our aim has been to make fruit forward wines with balanced, ripe tannins.