Chateau Fombrauge 2012
- Producer Chateau Fombrauge
- Country France
- Region Bordeaux
- Appellation Saint-Emilion
- UPC 0 15643 42839 5
Estate
The estate goes back to the 16th century, which makes it one of the oldest chateaux in the Saint Emilion region.
The beautiful 17th century old country manor was originally the cloister of the town's Carthusian Monastery. Owned by Jacquesde Canolle in 1466, the estate later belonged to the Dumas de Fombrauge family, who implemented the first quality winemaking in the domain in the 18th century
The beautiful 17th century old country manor was originally the cloister of the town's Carthusian Monastery. Owned by Jacquesde Canolle in 1466, the estate later belonged to the Dumas de Fombrauge family, who implemented the first quality winemaking in the domain in the 18th century
Vineyard
-Parcel based management (grass covering, ploughing)
-Debudding and shoot removal at beginning of July
-Thinning out of the leaves in July
-Green harvesting starting in early August
-Debudding and shoot removal at beginning of July
-Thinning out of the leaves in July
-Green harvesting starting in early August
Technical data
Area under vines : 58 hectares
Age of the vines : 33 years
Planting density : 6,500 vines per hectare
Soil : clay and limestone with Fronsac molasses
Average yields: 28 hl per hectare
Harvest dates - Merlot : From 3rd to 18th October
Cabernets : 16th and 18th October
Malbec : 10th October
Age of the vines : 33 years
Planting density : 6,500 vines per hectare
Soil : clay and limestone with Fronsac molasses
Average yields: 28 hl per hectare
Harvest dates - Merlot : From 3rd to 18th October
Cabernets : 16th and 18th October
Malbec : 10th October
Vinification
-Harvest in small crates
-Sorting on a table before and after destemming by 20 qualified people
-Parcel selection per terroir, grape variety and age of the vines
-Vatting in small capacity wooden tanks (75 hectoliters) by gravity flow
-Pre-fermentation maceration for 4-8 days at 10°C
-Manual punching down
-Maceration for 28-32 days for the Merlot, 26-28 days for the Carbernet
-Direct running off by gravity flow, without pumping
-Aging for 22 months in 45% new oak barrels, 45% in one year-old barrel, 10% in state-of-the-art ciment tank
-Sorting on a table before and after destemming by 20 qualified people
-Parcel selection per terroir, grape variety and age of the vines
-Vatting in small capacity wooden tanks (75 hectoliters) by gravity flow
-Pre-fermentation maceration for 4-8 days at 10°C
-Manual punching down
-Maceration for 28-32 days for the Merlot, 26-28 days for the Carbernet
-Direct running off by gravity flow, without pumping
-Aging for 22 months in 45% new oak barrels, 45% in one year-old barrel, 10% in state-of-the-art ciment tank
