Between 0 and 5000 bottles depending on the vintage.
Grape varieties :
100% Petit Verdot
Maturing and vinification :
Cold maceration (2°) for 12 days in a cold room in a small 5 hl container before fermentation.
Slow alcoholic fermentation, manual punching down of the cap at a temperature of 25° maximum, in new oak barrels from 9 different coopers. Average toasting.
Aged in new barrels for 18 months.
Colour : brilliant, limpid, dark ruby with a violet hue.
Nose: red fruit, spice, slightly closed
Palate: well-integrated tannin, smooth attack, round.