70 % Cabernet Sauvignon, 30 % Merlot, from a 3.5 hectare plot on palus closer to Château Maucamps. The fruit is destemmed and fermented in a mix of stainless steel and concrete tanks. Extraction is via pump-overs once or twice a day during ferment (typically 3 to 4 weeks), followed by 12 months maturation in tank.
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