Grand Cru Classé Saint-Emilion
Details of the vintage
Beginning of harvest
September, 13th 2011
End of harvest
September, 30th 2011
Area used in production
16 hectares
Vinifications
Hand harvest. Storing of grapes in cold room during 24 hours. Transfer of the berries by gravity.
Type of tanks
Traditional fermenting process, in double walled stainless steel vats with temperature controlled.
Malolactic fermentation
Oxygenation completely mastered in the tank to protect the aromas of the wines.
Aging in French oak barrels
18 months. 60% new barrels, 40% one year old barrels