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Combining power and freshness, the wines of Château d’Aiguilhe succeed in expressing the terroir's strong personality, and show very well after 5 years in bottle.
- Harvesting: By hand, into small crates to avoid bruising. Sorting before and after destemming. No crushing. The grapes are put into vats by gravity flow.
- Fermentation: In temperature-controlled wooden and concrete vats for 25 to 30 days depending on the vintage. Extraction by pneumatic pigeage (punching down the cap).
- Malolactic fermentation and ageing: In new oak barrels (up to 50%) on fine lees. Fining and filtering as necessary, depending on the vintage.
- Duration of barrel ageing: 15 to 18 months.
In Bordeaux, the heat resulted in early flowering. Also, this led to an early harvest after a very hot summer. As a starting point, there is great maturity in the grapes, and one can expect a more opulent vintage than in the last few years.
The summer this year has been the warmest since 1959, yet the rain has fallen at the right times during the growing season. The harvest took place two weeks before the norm and will yield grapes with high potential alcohol and the lowest acidity since the 2003 vintage. As they say in Bordeaux: "It has been a good and extreme growing season which hopefully also produces great wines".