From the 3th to the 27th October.
The harvest required two pickings, and were made with great weather conditions : chilly mornings and
After a cool summer , a beautiful « indian summer » gave very ripe grapes.
Each grape variety is vinified separatly.
The pressuring is direct and the settling of must need about 10 hours. Then the lees are reintroduced before the fermentation starts in french oak barrels with 1/3 new each year.
Toppings up are made regularly and the rackings done every three month.
The wine is aged in french oak barrels for between 20 to 24 monthes.
It is bottled at the Château between 2 or 3 years after the harvest.
Plain or stir-fry « foie gras ».
Spicy courses like chicken curry.
Sweet and savoury courses like duck with peach.
Delicious with blue cheese like Stilton or Roquefort.
Citrus fruit’s salad and strawberry’s salad with basil or mint.