In 1876, the area is one of the very first raw Avensan, and ranking of 1932 gives the Cru Bourgeois classification. This classification will be confirmed in 2003. Organic farming in 2008 and the first certified organic vintage is 2011 vintage. Biological conversion now extends to the entire property and investment accompanied this new orientation.
70% Merlot, 30% Cabernet Sauvignon
Temperature control
Fermentation 18 to 22 days
Ageing 18 months in French oak barrel, 50% new
Commended, Decanter World Wine Awards 2010
Bronze Medal, International Wine Challenge 2010
Top 100 Wines, C.I.V.B Bordeaux Hong Kong 2010/2011
Silver Medal, Wine Challenge Bruxelles 2012
Bronze Medal, Decanter World Wine Awards 2012