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Jean-Baptiste Braneyre, the first owner of the estate in 1680, had already perceived the potential of the superb gravelly terroirs located a stone's throw from the Gironde estuary. Terroir of deep quaternary gravel on clay. The vineyard is 35 years old on average and has a density of 6,700 to 10,000 vines/ha. Soil maintenance by traditional ploughing or grassing. Trellising and training adapted to each density and type of soil.
Manual harvesting throughout the vineyard. Use of stainless steel vats, thermo-regulated, of different sizes adapted to the plot. Filling by gravity. Maceration for 3 weeks. Blending carried out at the beginning of the maturing process. Aged in barrels for 16 to 20 months with about 50% new wood. Fining in barrels with egg whites.
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