Grape Variety:
90% Malbec, 5% Tannat, 5% Merlot
Soil:
Colluvial limestone; pebble stones with ferruginous red sands and siliceous earth/clay
Farming:
Certified Organic
Alcohol by Volume:
14.5
Vineyards & Viticulture:
The 27-hectare vineyard is planted on three parcels. Numerous passes are made in the vineyard to ensure the perfect health, quality, and ripeness of the grapes, and all the work is carried out by hand as, since 1992, no chemicals have been used. Grapes for the Cahors are pulled from 30+-year-old, estate vines primarily from the 1st and 3rd terraces within Cahors, as well as the plateau with limestone. The largest plot (12.5 hectares), consists of colluvial limestone; the two other plots (5.5 hectares and 7.5 hectares) are a mixture of pebble stones and ferruginous red sands on the top and siliceous earth and clay on the bottom.
Harvest & Vinification:
Manually harvested, then sorted in the vineyards, the grapes are destemmed upon arrival in the cellar. Macerated for 30 days with daily punching down of the skin cap at the beginning of fermentation. Fermentation temperature does not exceed 28° C, and malolactic fermentation is carried out in oak barrels. The wine is aged for 20-22 months in new oak as well as in old barrels used once or twice. Bottled unfined and unfiltered.
90% Malbec, 5% Tannat, 5% Merlot
Soil:
Colluvial limestone; pebble stones with ferruginous red sands and siliceous earth/clay
Farming:
Certified Organic
Alcohol by Volume:
14.5
Vineyards & Viticulture:
The 27-hectare vineyard is planted on three parcels. Numerous passes are made in the vineyard to ensure the perfect health, quality, and ripeness of the grapes, and all the work is carried out by hand as, since 1992, no chemicals have been used. Grapes for the Cahors are pulled from 30+-year-old, estate vines primarily from the 1st and 3rd terraces within Cahors, as well as the plateau with limestone. The largest plot (12.5 hectares), consists of colluvial limestone; the two other plots (5.5 hectares and 7.5 hectares) are a mixture of pebble stones and ferruginous red sands on the top and siliceous earth and clay on the bottom.
Harvest & Vinification:
Manually harvested, then sorted in the vineyards, the grapes are destemmed upon arrival in the cellar. Macerated for 30 days with daily punching down of the skin cap at the beginning of fermentation. Fermentation temperature does not exceed 28° C, and malolactic fermentation is carried out in oak barrels. The wine is aged for 20-22 months in new oak as well as in old barrels used once or twice. Bottled unfined and unfiltered.
