• The Soil
A mixture of clay, silica and limestone on a rocky flint subsoil that confers very characteristic flint aromas on the dry white wine in particular.

• Vine Varieties
Red: Merlot 50%
Cabernet Franc. . . . . . . .25 %
Cabernet Sauvignon. . . .25 %
Dry White: Sauvignon. . . . . . . . . . .40 %
Semillon 60%
Average Age of the Vines: 20 years.

• Winemaking
RED WINES: The grapes are harvested when only once they are perfectly ripe. They are then left to macerate for 20 to 30 days at a controlled temperature of between 27° and 30° C to obtain the best possible colour and nicely balanced tannins.

WHITE WINES: The white grapes are generally left longer on the vines, except for the grapes reserved for the Montravel Dry made with Sauvignon and Semillon. The Semillon grapes that are to be used to make the Côtes-Montravel Sweet white must be harvested only once they have been attacked by the "noble rot" that is the sign that they have reached the right level of over-ripeness. Constant monitoring must be carried out during fermenting of the must which is conducted at low temperatures (16 to 18°) in order to keep all the aromas of the fruit.

• Maturing
To ensure the red wines develop to the full, physical techniques are preferred over chemical treatments. This traditional method involves keeping the wines in large wooden barrels for almost two years, sometimes longer. During this time, the wines are racked regularly and gradually reach their natural limpidity by simple decantation.

•Maturing in Oak
For ten years now, certain batches selected in collaboration with our oenologist benefit from 14 to 18 months of maturing in French oak barrels.