Région : Bordeaux
Appellation :
Montagne-Saint-Emilion
(previously known as Parsac)
The Vineyard
:
Age of the
vines : 35 years
Soil : Parsac clay-limesttone slopes, facing south
Grape varieties : Merlot 60%
Cabernet franc 40%
Vine growing
methods :
Vines are
meticulously pruned in double Guyot. Four buds are left on
each cane.
Late pruning : at the beginning of March.
Grass is grown between every other row of vines.
The foliar surface is used to encourage the vine's
development.
Rational vine treatments are used for dealing with mildew,
black rot and oidium.
In mid-July, leaves are thinned out on the side of the
vine rows which receive the rising sun.
Rigorous leaf-thinning is also done at the end of the
month of August.
An initial selection is made on the vine as the grape
bunches are hand-picked and placed in small plastic crates
(which contain up to 30 liters). A subsequent sorting
process is then carried out on a vibrating table. Our
harvests are three times longuer than classic
hand-picking, but this is the price to be paid for
quality.
Wine making :
(wine consultant : Cabinet Michel Rolland)
 We
refuse to add yeast. Natural yeasts present on the grapes are
essential elements
of the terroir. Why not take advantage of them?
A selection of stainless steel tanks whose with is greater than
their height (to increase contact between grape juice and pomace),
which are left entirely uncovered to enable manual cap punching.
Temperature control is ensured by elements encircling the exterior
of the vats.
A manual cap-punching tool. We are diligent about harvesting our
grapes with the utmost care, so why not continue our precaution...
Malo-lactic fermentation in aok barrel.
Aging :
A choice of barrels
to assist the wine and not the contrary : wood is not used to scent
the wine, but to help it mature. Demptos and the tonnellerie
Bordelaise, with their naturally dried wood that comes from the
Allier forest, provides us with an asset for our philisophy.
Racking by gravity without pomp.
No filtration and no fining.
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