• A true signature of the efforts put in to improving the potential of the Mirail vineyard, this 100% Colombard comes from vines planted at a density of 1,600 vines/acre. Once destined only for the production of armagnac, today these vines produce limited yields with great potential. The grapes are harvested by night to allow extended skin contact at low temperatures before being pressed in a balloon press. After settling, the musts undergo a cold stabilization prior to fermentation at a controlled temperature of between 15 and 17°C. The wines are aged on selected lees for a period of 3 to 4 months.
• Vines planted on limestone clay soils at a density of 3,200 per acre. Careful use of treatments and cultivation between the rows. We intervene during the growth period by de-suckering the trunks and reducing the number of buds. The grapes are hand-harvested and de-stemmed before undergoing a pre-fermentation cold maceration of 5 to 7 days. Alcoholic fermentation follows with regular pump-overs and the length of maceration is determined by tasting each of the tanks daily % Merlot and 20% Syrah.

• The grapes are harvested by hand in late fall as soon as the “passerillage” has sufficiently advanced. After a light pressing, the must is put in stainless steel tanks for the alcoholic fermentation which can last from one to three months. Ageing takes place on the lees for 9 months.