in the cellar : The grapes are hand harvested at optimal ripeness, then destalked, crushed and fermented for 3 days on the skins in open fermenting tanks. The average fermentation temperature is 32 C. After fermentation the skins are pressed in traditional basket presses. The free run and pressed juices are then combined and malolactic fermentation takes place spontaneously in the tank. Thereafter the wine is racked and goes into 225l oak barrels (100% French) for 4 months. After barrel maturation the wine is blended in a 40% Cabernet Sauvignon, 60% Merlot proportion and then fined, filtered and bottled.