Surface : 7 hectares (17.3 acres)
Sol : glaciary gravel over clays
Encépagement : 85% Merlot, 15% Cabernet Franc
Age des vignes : 40 years
Rendement moyen : between 32 and 47 hectolitres per hectare
Densité/ha : 6,500 vines per hectare
Taille : "Bordelaise" -6 to 8 buds per vine
Récolte : by hand –the picking is scheduled according to the real ripeness observed.
Vinification : in temperature-controlled concrete and stainless steel vats. Natural vinification (indigenous yeasts, no enzymes. Chaptalisation only done very rarely, lowest possible levels of sulphur) and adapted to the characteristics of each vat (rate of pump-overs, oxygenation, maceration time and temperature).
Élevage : In Allier oak barrels, 50% new. The wine must have the upper-hand over the oak -the proportion of new oak can vary according to the vintage.
Production annuelle : 25,000 to 30,000 bottles
Filtration : no filtering