Proprietary Blend of Merlot (50%), Cabernet Sauvignon (35%), Syrah (15%).
The vineyards are planted at a density of 4.500 vines per hectare and at an average height of 300 meters above sea level. The ‘Vendage’ (literally the harvesting of the grapes) takes place at the end of August. Each plant produces up to 1kg of grapes or 4500 kg of grapes per hectare yielding about 3,000 litres of wine.
The grapes are harvested, destemmed and sorted by hand and then pressed and gravity-fed into vinification tanks. Each variety of grape is processed individually.
On the first day of fermentation during vinification, 10 to 20% of the liquid is removed from the tanks to increase concentration. Maceration, the process by which whole grapes are fermented in a carbon dioxide rich environment prior to crushing, takes about 22 days in the stainless-steel tanks at a temperature controlled 28°C. The last stage is alcoholic fermentation which takes around 10 days on average after which the wine is decanted in to barrels.
From these older barrels the wine is siphoned in to new Allier Oak barrels, a procedure known as racking. After the malolactic fermentation (we are now up to mid November), the grape varieties are blended by the vigneron, the estate wine maker. The wine is then left to mature in casks for at least 18 months after which it is filtered and bottled. The wines remain in our cellars for a further 8 months for a final maturation.