Chateau Fombrauge
Parcel selection by terroir, by grape variety and according to the age of the vines. Intra-plot selection using vigor and maturity maps established with the drone. Manual harvest in small crates. Sorting on the table before and after destemming by 20 qualified people. Putting in wood, stainless steel and concrete vats of small capacity (70hl), by gravity. Pre-fermentation maceration for 4 to 8 days at 8°C. Entirely manual pigeages.
Duration of maceration: Merlot from 28 to 32 days, Cabernets from 26 to 28 days. Aged for 16 months: 40% in new barrels, 60% in one-wine barrels.
