Highly regarded oenologue Thomas du Clos, works closely with Jean de Monteil to produce this classic St Emilion Grand Cru at his 17th century vineyard in the heart of the appellation. De Monteil is one of the region’s most well known growers with a reputation for leaving no stone unturned in the pursuit of excellence. Traditional production methods are used including fermentation over one month with frequent pumping over. Wine is aged in temperature controlled vats with one third in French oak barrels for 15 months. Fining with egg whites and light filtration by drawing off.