Owner: The Moreau family for over four generations. Same owners as Clos l’Eglise.
Vineyards: 72% Merlot, 23% Cabernet Franc, 5% Cabernet Sauvignon. Dark sand on iron pan (‘crasse de fer‘) in a single block. Sandier soil compared to Clos l’Eglise. Château Nenin and Château La Pointe are neighbours.
Winemaking: Fermentation in cement vats. One week of pre-fermentation maceration. Fermentation lasts for 1-2 weeks, and after 1-2 weeks of additional maceration, the wine is transferred to French oak barrels (1/3 new) for the malolactic fermentation, followed by 12-18 months of ageing.