Grapes100% Cabernet Sauvignon
Production surface area1 hectare
Planting concentration3,300 to 4,000 vines / hectare
Yield30 hectolitres / hectare
HarvestManual in small crates. First grape assessment on vine. Harvest kept in a cold room. Bunches are destemmed and grapes are selected on a sorting table. Harvest date, 10th October 2018.
In thermo-regulated stainless steel vats. Cold pre-fermentation maceration, then yeasting by co-inoculation to start alcoholic fermentation. Temperature-controlled vatting for 21 to 28 days.