Chateau Larcis Ducasse has existed since the 17th century. Preservation, an expression of the terroir and care for the vine are at the core of Chateau Larcis Ducasse. The property rose to the rank of Saint-Emilion Premier Grand Cru Classe in 2012 thanks to the work of Nicolas Thien, who took over the reins of the estate in 2002.
The 11 hectares of the estate are planted in a veritable mosaic of terroirs. The 35-year-old vines are planted on a clay-limestone plateau of asterite limestones, or in clay-loam and clay-limestone colluvial soils.
Manual harvest between September 21 and October 4. Fermentation between 25 and 28 days.
16 to 18 months in barrels. 50% new French oak barrels. 50% barrels of one previous wine.