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This Grand Cru parcel is monitored by a vine-grower who takes care of the vineyard on a daily basis. He constantly seeks the right balance between his own work and the biological cycle, so as to allow the terroir to fully express its nuances.
Following hand picking in small cases and meticulous sorting of the grapes, pressing takes place in two phases: evacuation of the first juice, then pressing in two-hourly cycles. Depending on the profile of the vintage, maturing is carried out for 12 to 14 months in French oak barrels, with a proportion of new barrels that may be up to 20%.
The very mild winter then the exceptionally dry month of April made the beginning of the season one of the earliest of the last 50 years. So both bud-break and flowering took place very early. But the end of May generated a cooler weather with rains from June. So summer was cool and rainy. However the crop was saved by the return of fine weather from the end of August and during all September long. It was indispensable that our vine-growers intervene to preserve the sanitary state which was endangered by humid and autumnal weather. Yet the harvests began at the end of August nonetheless. The reds reveal themselves as fruity, rich, supple, ample and fleshy. They are appreciated for their remarkable harmony which combines a beautiful vividness, an elegant maturity and a very complex aromatic range.