The sprawling 220-hectare estate features 55 hectares of prime vineyards that have undergone extensive renovation to reach their full potential. Under the technical direction of Mélanie Barton Sartorius, the estate employs a meticulous production process where younger vines are hand-picked to ensure fruit integrity. After a careful selection, the grapes ferment in temperature-controlled stainless steel vats to preserve their vibrant character. The wine then matures for 12 to 15 months in French oak barrels, a third of which are new. In a unique nod to traditional cellar management, these casks rest on a natural bed of gravel to perfectly regulate humidity, allowing the blend of Merlot, Cabernet Sauvignon, and Cabernet Franc to develop its sophisticated structure.