78% Merlot, 12% Cabernet Franc, 10% Cabernet Sauvignon. The vineyards of 70 ha surround the Château and the winemaking facilities, which were classified under the Fronsac Appellation many years ago. Merlot is best suited to the terroir and is the majority planting, complemented by both Cabernets. Grapes are 100% destemmed and crushed before being placed in temperature controlled vats. Prior to fermentation, approximately 20% of the juice in each vat is siphoned off in order to increase the skin to juice ratio (this juice is then used to make Rosé wine). Natural yeasts trigger fermentation and a twice daily regimen of pumping the juice over the skins begins remontage and an oxygen pump. The wine is racked every 3 months and therefore only needs a light filtration. Final blending and bottling takes place 18 months after the harvest.