Chateau La Dauphine Fronsac 2010
Double sorting table before and after destemming, the grapes are gravity fed into tanks. Homogenization by turbo-pigeage (controlled punching down) twice before fermentation. Moderate pumping over, which is then stopped before the end of fermentation. Fermentation at 26°C for 30 days. Maceration for 35 days. Long and gentle vertical pressing. Partial malolactic fermentation in barrels. Maturing of separate batches in oak for 12 months with 30 % of new barrels. Production of 80 000 bottles.
Grape Varieties 90% Merlot. 10% Cabernet Franc.
Oenologist Denis Dubourdieu
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