Our vineyard spreads among 2 districts : Néac (clayey soil) and Lalande de Pomerol (deep gravels).
Cultivation on the vineyard is done by traditional methods with mechanical work of the soil, sustainable agriculture, hand thinning out of leaves and bunches.
After destemming and crushing, the grapes are left to macerate in cold temperatures for 3 to 5 days in order to extract a maximum of coloration and aroma. Alcoholic and malolactic fermentations are then carried out in temperature controlled vats. Vatting time at high temperature will vary between 18-30 days depending on the harvest.