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Our wines

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Appellation : Lussac Saint-Emilion

Area under vine : 4.5 hectares

Sol : clay limestone with parent rock outcrops
Grape varieties : 90 % Merlot, 10 % Cabernet Franc

Vine density : 6,600 to 8,300 vines per hectare

Yield : 30 hectolitres per hectare

Average age of the vines : 30-60 years

Viticulture : ploughing and grassing, manual leaf thinning, and green harvesting

The harvest : hand picking into small crates with hand sorting after destemming

Fermentation : cold pre-fermentation maceration, with fermentation partly in 500 litre barrels and malolactic fermentation in 500 litre barrels

Ageing : New French oak barrels as well as barrels used for one previous vintage

Consulting oenologists : Alain Raynaud and Jean-Philippe Fort