Merlot

Vineyard and terroir

The fruit comes from south- and southeast-facing vineyards at 200 m above sea level. The vines average 12 years old. The estate’s 12 ha of vineyards have clay soils containing fragments of rock, with dense, low-growing vines planted at 6,500–10,000 vines per hectare. They are farmed organically without chemical fertilisers or pesticides and with minimal intervention.

Vinification

The grapes are harvested by hand when fully ripe and placed with their skins in small oak barrels. Alcoholic fermentation lasts about 45 days, without temperature control, until the grapes’ natural sugar has been depleted. During maceration, the wine is mixed three or four times daily. Pressing is very gentle. The wine is neither filtered nor fined and receives only a small addition of sulphur.

Ageing

The wine matures for five years in 225-litre French oak barriques, followed by at least four years in bottle.

Tasting profile

Deep ruby in colour, the wine has a powerful aroma. It is elegant and beautifully balanced.

Label / history

Average annual production is 3,000 bottles.