An harmonious balance between the Merlot at 65 %, Cabernet Sauvignon at 23% and Cabernet Franc at 12%. The body and the richness of the wine are characteristic of the merlot, whereas the cabernet sauvignon and cabernet franc give finesse and backbone. The harvest is carried out by hand and transported to the cellars in small crates where the grapes are then sorted. The grapes are then put in to stainless steel thermo-regulated cuvier and fermented for approximately 20 days. During the the fermentation the wine is mixed with the lees 3 or 4 times a day in order to ensure optimum extration of the best tannins and good colour from the grapes.