This Bordeaux is a blend of 75% Merlot and 25% Cabernet Sauvignon. It shows a deep
color with intense red fruits aromas. With supple and round tannins, it will match
perfectly with red meat and cheeses.

Manual sorting into each plots 24 hours before harvests to remove the damaged and unripe berries. Mechanical harvests with destemming into the vineyard during the coldest hours of the day (from 5 to 8 am). Traditional vinification for the Merlot :b crushing before a cold pre-fermentation maceration for 3 to 5 days and alcoholic fermentation in temperature controlled vats (25 to 27 degrees). Several daily pumping-overs keep the pomace immersed during this period extended by a 2 weeks vatting to obtain the best possible tannins. Thermovinification for the Cabernet Sauvignon : after a grape harvest heating and a 6 hours vatting, the pomace is pressed to get the juice, immediately cooled at 17°C. Juice clarification by flotation. Alcoholic fermentation in temperature controlled vats (17 degrees). Soft pneumatic pressing of the pomace before the malolactic fermentation.

In vat for 12 months with raking every 3 months. Fining and stabilization before a pre-filtration. Bottling at the Château after a plate filtration.

The soil is composed by quaternary alluvium, clay and limestone. Walking around the village of Castelviel, you can easily see limestones around the XIIth century church. The clay-limestone soil enhances powerful wines and allows them to age very well. In Gornac, clay is less prevalent and is replaced by some silica and silt, giving elegant and fruity wines with perfectly ripe tannins.