Cru Bourgeois, Médoc
During the harvest, the new machines, equipped with a grape selection gear, allow to select only the best grapes. The demand for quality is also illustrated by the lowering of the average yields and of the plots yields. The new winery was ready for the 2010 harvest and allows tank temperatures, for fermentation and maceration, to be precisely controlled. It is also equipped for cold-soaking prior to fermentation. Post-fermentary maceration lasts for between 21 and 30 days according to the nature of the harvest. The wine’s progress is checked by regular tastings, with temperatures held between 28°C and 30°C. The wine will then age for 14 months.