Description
Vineyard Total surface of 19 Ha 86 % Merlot / 14 % Cabernet Franc. Density of plantation 5 500 to 6 666 plants/ha Average age of the vineyard 33 years Soil Clayey and chalky. South exposure for 12 Ha and SW exposure for 7 HaCultural methods Ploughing of the soil, controlled deliberate grass growth, 2 cluster thinning one at the closure of the grape clusterand one at the beginning of veraison. Leaves are thinned out at rising sun when flower buds appear. Yield 2016 47 hl/haHarvest October 5th to 6th, and 10th to 11th for Merlot & October 17th for Cabernet FrancWinemakingDouble sorting of the crop in the vineyard and at the winery. Punching of the caps every 3 hours until 1070 density, then every 6 hours until 1050 density and once a day until 1000 density. Temperature during alcoholic fermentations 27C max Vatting period 20 to 27 days.Ageing Coopers Demptos 60 %, Darnajou 20 %, Remond 20 %. Maturation on lees until spring 2017 No fining. – Chateau Cap d’Or
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