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The 24 ha under production has changed of recent years having been 1/3 of Merlot, Cabernet Franc and Cabernet Sauvignon each, to stripping the Cabernet Sauvignon and ending up with 75% Merlot and 25% Cabernet Franc. This change should soon put this chateau further up the ratings, making it now a more classic St. Emilion.
The typical vinification method is six months in casks of 30% new oak, and the remainder of the time in vats.