Located on a plateau of the high terrace of the Isle valley, on a soil formed of clay and gravels: the Pomerol golden croissant. The Clos de la Vieille Eglise is a property that joined the family around 1830. With an area of 1.5 hectares, the vines are harvested manually, then the grapes are also sorted by hand. After a week's maceration at low temperature to extract the fruit aromas, the fermentation takes place around 24 ° C. 5 weeks later, the wines are put in new barrels for the Malo-Lactique fermentation.
Vanilla and toast on the palate, the finish is long and fresh with intense notes of pepper.