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A thick layer of gravel laid down during the Quaternary Period. Predominantly clay sub-soil from the Tertiary Period. At the summit of the gravel deposits, there is also a fine layer of clay of lacustrine origin. Hand picking. A first selection of grapes on the vine. Mechanical sorting of the grapes by vibration, followed by hand sorting. Temperature-controlled conical stainless-steel tanks. Maceration for 18 to 21 days. Aeging 18 to 20 months, 30% new barrels. Fining with egg white.
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Type | Red Wine |
Country | France |
Region | Bordeaux |
Vintage | 2012 |
Grape Varieties | 53% Cabernet sauvignon, 38% Merlot, 7% Cabernet franc, 2% petit Verdot |
Capacity | 75cl |
AVB | 13º |
A thick layer of gravel laid down during the Quaternary Period. Predominantly clay sub-soil from the Tertiary Period. At the summit of the gravel deposits, there is also a fine layer of clay of lacustrine origin. Hand picking. A first selection of grapes on the vine. Mechanical sorting of the grapes by vibration, followed by hand sorting Temperature-controlled conical stainless-steel tanks. Maceration for 18 to 21 days. Aeging 18 to 20 months, 30% new barrels. Fining with egg white.
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