Chateau Fombrauge Saint Emilion GCC, 2014
The estate goes back to the 16th century, which makes it one of the oldest chteaux in the Saint Emilion region. The beautiful 17th century old country manor was originally the cloister of the towns Carthusian Monastery. Owned by Jacques de Canolle in 1466, the estate later belonged to the Dumas de Fombrauge family, who implemented the first quality winemaking in the estate in the 18th century. Soil Clay and limestone with Fronsac molasses. Vineyard management Parcel based management grass covering, ploughing. Shoot removal at beginning of June. 1st thinning out of the leaves in July. 2nd thinning out of the leaves in September. Winemaking Parcel selection per terroir, grape variety and age of the vines. Selection inside the parcels thanks to relevant information on maturity and vine strength provided by the drone. Harvest in small crates/ Sorting on a table before and after destemming by 20 qualified people. Vatting in small capacity wooden tanks 70 hectoliters by gravity flow. Pre-fermentation maceration for 4-8 days at 8C. Manual punching down. Maceration for 28-32 days for the Merlot, 26-28 days for the Carbernet. Aging for 18 months in 45% new oak barrels, 45% one year-old barrels, 10% in state-of-the-art ciment tank. The signature Bernard Magrez provides the garanty from a great owner whos been involved for 40 years, giving his energy and determination for the quality of his wines. This signature is also substained by a national and international media campaign which makes Bernard Magrez the first wine advertiser in France.
Grape Varieties Bordeaux Blends
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