The vineyard is located on the archaeological site called Niord, dating back to the 5th century B.C, where a remarkably well-preserved skeleton over 2,500 years old was found. This skeleton is exhibited at Château Fombrauge, a nearby estate also belonging to Bernard Magrez.
Harvest in small crates. Careful selection of the grapes by 20 qualified people. Pre-fermentary maceration for one week at 5°C. Vinification in oak barrels for 2/3 of Merlots and 2/3 of Cabernet Franc, 1/3 is vinified in terracotta jar. Manual punching down (jar). Maceration for 28 days for Cabernet and 32 days for Merlot. Ageing for 18 months in new oak barrels and in 3 terracotta jar of 200,300 and 450 L.
Planting density: 6,500 vines per hectare
Soil: clay-limestone and molasses from the Fronsac area
Horse and oxen-drawn ploughing
Debudding and shoot removal mid-May