Location and Soil
Vineyard on the hillsides of the south of the Dordogne Valley. Clayey limestone on the soft sandstone of the Agen region.

Grape Variety
Blend of Merlot (35 %), Cabernet (50 %)
and Malbec (15%) .

Winemaking Process
After being picked, the grapes are removed from their stems, crushed and placed into vats. Following alcoholic fermentation, a controlled provision of oxygen (micro-oxygenation under the must) is carried out to "give structure” to the wine. Following malolactic fermentation, the wine is run off into new American oak barrels, wood being ideal for the extraction of vanilla and coconut, in order to add aromas of wood, coffee and cocoa. After six months, another batch of wine replaces the first one and, once the ageing process is complete, it is blended, fined and gently filtered before being bottled at the Château.

Preservation
3 to 5 years.

Tasting
At an ambient temperature, 15-17°C, this wine can be enjoyed with delicatessen meats, grilled or braised meats and local cheeses.