Flowering

Budding heralds the end of winter dormancy and announces the arrival of spring. The buds open and nature awakens. De-suckering is an important step to remove non-fruit-bearing shoots, thereby encouraging the strong growth of canes that bear the grapes. Next comes flowering. Small white flowers appear. Each bunch contains between 100 and 200. Good flowering…

The winemaking process

Vinification is quite simply the transformation of grapes into wine. Fermentation triggered by yeasts is central to this process in which the natural sugar of the grapes is transformed into alcohol. Carbon dioxide is given off during this transformation, and the temperature increases. Vinification is also an essential process in which colour, aromas and tannins…

Blending

Blending is a key step in the production of a great wine, the crucial step in winemaking. The one where the typicality of a wine is decided, the consistency of its quality, elegance and balance. It is a question of bringing each facet of the vineyard to life together, according to the diversity of the soils,…

Initial colour change

When the grapes start to change colour, the ripening period begins. New colour becomes clear, evolving from green to bright red and then to purple, while the acid content decreases and sugar increases. The grapes’ tannins change, eventually giving body to the wine. The winegrowers’ interventions are important at this point. They must eliminate grapes…

Fruit setting

Fruit setting is the wonderful step in which the scented flowers transform into flavoursome bunches, capturing the extraordinary vitality of the grapes. This stage occurs after flowering at the start of the summer. At this point, the grapes are as big as pepper grains. They slowly gain in concentration and grow until the point at…

Bottling

Bottling is a very technical step: expansion chamber, cork quality, label, back label... This step is carried out at the end of the cycle, after maturation. Wine moves on to another life.

1990

The wines of this superb vintage boast rich, mature tannins and wonderfully fleshy texture. They have aged magnificently, and are absolutely delicious at the moment. - Mature wines which can be enjoyed straightaway. Depending on the estate, some can be left to develop further.

1998

Powerful wines with elegant, mature tannins. - Fully developed wines which can be enjoyed now or kept in a good cellar for a few more years, depending on the estate.

2006

These wines with their tannins softened by ageing in the bottls have alluring dense, gentle textures on the palate, tasty, fresh balance and complex persistent bouquets. - Mature wines which can be enjoyed straightaway. Depending on the estate, some can be left to develop further.

2014

Lovely vintage presenting powerful wines that benefit from a fine balance between alcohol and acidity. It presages a good aromatic complexity for the future. These wines will be most enjoyable with an ageing potential of between 5 and 10 years.