The terroir is characterized by vines with an average age of 49 years, spread over a homogeneous area of 82 hectares in a single block. The soils, composed of type 3 terraced Garonne gravel from the Quaternary period, bear witness to a geological wealth dating back over 600,000 years. The climate left its mark on the vintage: from mid-April, cooler-than-usual temperatures slowed vegetative development. In September, heavy rainfall further slowed ripening. However, thanks to controlled patience, optimum ripeness was reached, enabling the harvest to begin on September 27.
Harvesting was exclusively manual, with four levels of sorting, including optical selection. In an intensified rhythm, they took place over a period of 12 days. As for the vinification, it illustrates exemplary rigor: a meticulous selection of plots and intra-plots was carried out, using small temperature-controlled cement vats ranging from 55 to 130 hectoliters. Yeasts were carefully selected to ensure optimal fermentation between 24°C and 28°C, maximizing the Extraction of polyphenols. Each vat was tasted twice a day, allowing Extractions to be adjusted by pumping-over or the use of forced-air canes. Three vertical presses were used to barrel-age the press wine, followed by barrel-by-barrel tasting, in order to classify the wines according to different quality levels.
The wine was aged for 12 months in French oak barrels, to bring out all the finesse and expression of this remarkable vintage. This meticulous work reflects the excellence and attention paid to every detail, living up to the expectations of the most demanding connoisseurs.
