The notion of “Terroir” can be summarized as the interconnection between the soil and sub-soil, the climate and the human factor. It plays a major role in the final outcome of the finished product. The soils and subsoils of the estate are mainly composed of gravels with lower layers of clay. They protect the vines from suffering water stress during hot weather and allow slow ripening of the grapes. The Terroir favors the production of refined and elegant wines without excessive tannins.
Four different grape varieties are being cultivated in the following proportions: 57% Merlot, 26% Cabernet Sauvignon, 10% Malbec and 7% Cabernet Franc. This diversity contributes to the complexity of the wine as each grape variety brings different notes and structure.
“Grand cru” Management Methods
The vineyard is managed using “Grand cru” technical methods including pruning, leaf thinning, and harvesting by hand to produce very high quality grapes. In 2014, the height of the trellising was raised to ensure that the maturation of different grape varietals could occur evenly and completely. In 2015, a small gravely plot of 0.33 hectares was planted with Cabernet Sauvignon, bringing the Chateau close to the 6 hectares of vines described in the history of the appellation.
In 2015, certain insecticides were banned in favour of a new method based on sexual confusion, which consists of interrupting the mating phase of insects by emitting large quantities of synthetic pheromones. Herbicides were also eliminated and mechanical weeding introduced. In time, the aim is to use the least amount of pesticides possible in order to preserve the environment and encourage the establishment of a balanced ecosystem that protects the site’s biodiversity.