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Technique
Viticulture
The original vineyard of 4 ha dates from the 16th century, created at the time by the Benedictines of the Abbey of Vertheuil for the elaboration of their mass wine. The current vineyard is located for 52 ha on the Margaux appellation. The soil is mainly made up of slightly sloping Graves garonnaises du Günz. The vines are cultivated in reasoned mode. The vines are pruned in double Guyot while leaf removal and green harvesting are practiced during the summer.
Oenology
The bunches are picked in crates before being put on 2 sorting tables and placed in temperature-controlled stainless steel or concrete vats. The team carries out a cold pre-fermentation maceration (10O), then regular pumping over for 3 to 4 weeks to homogenise the alcoholic fermentation. The wine is then put into barrels for malolactic fermentation, before being aged for about 16 months on the lees with 40% to 60% new barrels.
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