The work in the vineyard

Eight people work permanently on this vineyard carefully pruning, twining, disbudding, removing the unwanted new shoots, and removing the extra bunches (green harvest). The biological health of the ground is maintained by 4 ground treatments for example ploughing..


Traditional vinification by natural yeast from the soil, immersed marc and slow maceration (pre-fermentation and post-fermentation).


Manuel harvest

Average age of vineyard : 25/30 ans


Grape variety :
Merlot 80%
Cabernet franc 10%
Cabernet sauvignon 10%


Lalande de Pomerol
(appellation contrôlée)

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