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).
Average age of vineyard : 25/30 ans
Grape variety :
Cabernet franc 10%
Cabernet sauvignon 10%
Lalande de Pomerol