The Petit Family have been winemakers from father to son and daughter since 1890, always based in the beautiful terroir of Entre-deux-Mers. In the family, they've always passed on the values connected to the winemaking profession: respect of our terroir, of the nature that surrounds us and the whole biodiversity that makes its richness

Harvest : Mecanical harvest with optical sorting system integrated. Plot by
plot selection to reach style and concentration.

Vilification : Cold soaking during 48 hours to 96 hours, traditional
fermentation with thermoregalation between 22 and 28°C. 1 to 3 depends
on grape potential. Maceration post fermentatation between 28° and 34°C
with micro oxygenation. Racking with separation of press wine. Blending
before malolactic fermentation.

Ageing : Lees ageing within 3 to 8 month then ageing in underground vats