The Chateau Clos de Boüard vineyard, around 40 years old, covers an area of 30 hectares, planted on clay-limestone slopes facing south.
Vinification and aging
The grapes were selected manually via sorting table and optical sorting, followed by pre-fermentation maceration at 8 -10 ° C and alcoholic fermentation. Maceration lasted 3 to 5 weeks. Malolactic fermentation took place in barrels. The vinification was carried out entirely on a plot-by-plot basis, accompanied by manual punch-downs. Aging lasted 18 to 24 months in barrels (30% in new barrels and 30% in second-fill barrels).
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