Surface area: 7 hectares (17.3 acres)
Soil: glaciary gravel over clays
Grape composition: 85% Merlot, 15% Cabernet Franc
Age of the vines: 40 years
Average yield: between 32 and 47 hectolitres per hectare
Density of plantation: 6,500 vines per hectare
Pruning system: "Bordelaise" -6 to 8 buds per vine
Harvesting: by hand –the picking is scheduled according to the real ripeness observed.
Vinification: in temperature-controlled concrete and stainless steel vats. Natural vinification (indigenous yeasts, no enzymes. Chaptalisation only done very rarely, lowest possible levels of sulphur) and adapted to the characteristics of each vat (rate of pump-overs, oxygenation, maceration time and temperature).
Ageing: In Allier oak barrels, 50% new. The wine must have the upper-hand over the oak -the proportion of new oak can vary according to the vintage.
Annual production: 25,000 to 30,000 bottles
Filtering: no filtering