Vines aged between 40 and 50 years old. Yield of 22hl to 25hl per acre. The grapes are de-stemmed, crushed and put into the fermentation vat.

Grape varieties :

Tannat 55 %
Fer Servadou 10 %
Cabernet 35 %

The fermentation lasts between 21 and 25 days depending on the variety, and the fermenting musts are pumped over the cap everyday. The wines undergo their malolacatic fermentation as normal.
The different base wines are racked and blended in the Spring and then aged in cement tanks and used oak barrels before being fined with egg white if necessary.

Vines aged 50 years or more planted on stony clay and silt soils. Average yield of 18hl per acre. The grapes are completely de-stemmed, crushed and pumped into the fermentation vat.

Grape varieties :

90 % Tannat
10 % Cabernet sauvignon

The maceration and fermentation last for 25 days with daily pumping over of the juices onto the drained marc. The young wines are blended in February.

Aged in new oak barrels. If necessary, the wines are fined with egg white and bottled two Springs after harvest.