History
The property is managed by Annie Perrin, the great-granddaughter of the creator who deposited the name of the domain in Médoc in 1925, and whose quality materialized by integrating the first classification of Crus Bourgeois in 1932.
Vineyards
The production area is 14 hectares. The vines are spread over three main plateaus in the municipality of Valeyrac, with different terroirs: clay-limestone, clay-gravel, sandy-gravel, all overlooking the Gironde estuary. This exposure is beneficial for climatology, because it regulates, especially in summer, the large temperature differences and brings a little freshness.
The grape varieties are planted according to their adaptation to the land, the Merlot represents 50%, the Cabernet Sauvignon 40%, the Cabernet Franc 8% and the Petit Verdot 2%.
The average age of the vines is 40 years with a density of 7500 vines / ha, they are narrow and low.
Winemaking
The grapes are stored in concrete tanks, kept for a few days at low temperature (to preserve the fruitiness), then fermentation takes place between 25 ° and 28 °. Fermentation is quite long. To determine the best time to separate the wine from the skins, we taste the vats every two days with the help of our oenologist.