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The vineyards are planted with 50% Cabernet Sauvignon, 35% Merlot, 10% Cabernet Franc and 5% Petit Verdot, at a density of 10,000 vines/hectare, with an average age of about 35 years.
Manual harvest. Fermentation in thermoregulated stainless steel tanks. Aged for 16 months in new French oak barrels.