x
  • Time

    00:38 AM
  • Wine average?

    92 Tb
  • Country Ranking?

    554
  • Region Ranking?

    321
  • Popularity ranking?

    239

History

The soil is typical of the St. Emilion Coast, haredened limestone covered with clay at the surface. A traditional method of winemaking is used, regular plowing, precise pruning, manual harvests and fermentation with new oak barrels. Appellation: Saint-Emilion Grand Cru Classe Acreage: 14 acres Grape Varieties: 65% Merlot, 35% Cabernet Franc Production: 2,000 cases

 

Location: on Saint-Emilion’s limestone plateau and south-facing slopes /6,25 ha (15 acres) of limestone

Aging: 14 months in French oak barrels, 50% of which are new

Blend: 80% Merlot, 20 % Cabernet-Franc

Cellaring: 20 to 30 years

On the palate: red fruit, spices, floral notes

Perfect with refined and delicate cuisine: salmon, roast turkey, roasted vegetables

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Winemaking

After fermentation in small, open-topped fermenters, this wine was pressed into French oak barrels together with its lees

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