Calcareous clay slopes and villafranchian terraces.
Vineyard management:
Pruning by Cordon de Royat and Guyot methods, grapes selected from vine parcels over 5 years old. Mechanical harvesting. Grapes tested for degree and taste; these decide the start of the harvest.
Vinification:
Grapes pressed immediately and drained. Must allowed to settle. Temperature-controlled vinification in 300hl concrete vats. Vat-aged.
Packaging:
75cl Bordelaise Patrimoine bottles.
Cardboard cases of 6 bottles.
Terroir: