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Chateau de Laussac label

Chateau de Laussac 2015

Red Wine

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Item# 12696-15

Ageing

The malolactic fermentation is carried out in new barrels. The wine is then left to age on the lees thank to a system of rotary oxoline keel blocks. Ageing will take between 14 and 16 months

Cultivation

tilling, crop thinning (crown suckering, branch pruning, removal of side-shoots, leaf stripping thinning) integrated crop control for treatments and soil improvement

Food and Wine

An excellent accompaniment to red meat in sauce or grilled red meats, game or strong cheese, or more surprisingly with chocolate cake

Harvest

manual. Stringent sorting bunch by bunch of perfectly ripe grapes.

Winemaking

The grapes are brought in above the vats, all of which are thermo-regulated, for cold pre-fermentation maceration for 4 to 6 days. Extraction is performed traditionally by pumping over the cap and stirring of the Cabernet Franc. After post-fermentation maceration, the wine is racked with the lees directly into the barrels