concentration than many other cru bourgeois. the cultivated grape varietals are % cabernet sauvignon, % merlot and % cabernet franc planted at a vine-density between and per hectare. yields are comparitively high. the wine is fermented for three to four weeks in temperature-controlled stainless-steel vats...
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and a long-term -year contract had been signed with an energy retailer. a key factor of usage is the daily start-up of boilers and equipment for pasteurising milk in the receiver area and the cheese-making process, then later in the day a need for steam for ricotta production and electricity to run vats...