Chateau Feytit-Clinet watches over a 6-hectare vineyard that is 33 years old on average.
Vinification and aging
After harvest, the grapes are sorted twice, before and after destemming. Pre-fermentation maceration in cement vats for 3 days at 8 ° C. Alcoholic fermentation is accompanied by alternating punch-downs and gentle pump-overs to promote optimal extraction of the polyphenols. The fermentation lasted 3 to 4 weeks. Run-off in new barrels (70% for the First Wine) then malolactic fermentation. The rest of the wine is aged in second-fill barrels. The wines are then kept on fine lees with regular stirring for 2 months before being racked.
The wine is dark in color.
The complex nose reveals intense notes of black fruits.
Beautifully rich on the palate, the wine seduces with its delicate, velvety tannins and its persistent and tasty finish.
By the same producing estateShow all