The new facilities were designed with a view to optimizing the selection of parcels (wooden and concrete vats with capacities to match the size of each parcel). Vinification is carried out in accordance with the tannic characteristics of the grapes.
The press wines from each vat are separated into barrels before undergoing a selection procedure. This work, based entirely on the tasting of the musts and then the wines, culminates in the subtle alchemy of blending, enabling the fruit of each parcel to transcend in an incomparable ensemble.
The wines are matured in barrels in the cellars at a naturally controlled temperature and humidity. Selection and monitoring of the quality of the barrels, racking procedures, maturing times and the appropriate quantity of egg whites for the fining process are all determined through continuous tasting and analysis.
All of these operations enable the wine to develop and then to age in harmony.
• A.O.C: Margaux
• Classification: Second Grand Cru Classé in 1855
• Area: 55 hectares
• Soil: deep gravel from the Quaternary period (Günz and Mindel) with a sand/clay matrix
• Grape varieties: 70% Cabernet-Sauvignon, 6% Cabernet Franc , 24% Merlot
• Density of planting: 6,600 to 7,700 vines/hectare
• Vinification: wooden and concrete vats with capacities that enable each parcel to be treated separately
• Maturing: an average of eighteen months in Bordeaux type barrels made from fine grain oak from the forests of central France. 35 to 45 % of the barrels are renewed every year
• Owner: Gonzague Lurton
• Director: Jérôme Héranval