In addition to selection in the vineyard, a densimetric sorting system allows this estate to carry out another sorting of the berries, based on the state of maturity, measured by density. As a result, each tank is more homogenousl; extraction is conducted on a tank by tank basis. The tanks – both cement and stainless steel – are small, allowing for greater precision. Infusion is preferred rather than forced extraction to obtain colour and tannin.
The final blend is usually 70% Merlot and 30% old vine Cabernet Franc, which is created with consultant Michel Rolland and his team. The wine then spends 18 months in French oak barrels of which two-thirds are new.