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Chateau La Tessonniere - Cru Artisan 2010
Grape production
- Follow-up of the vineyard (sustainable viticulture)
- Ripeness control (taste, quantity, analytics of grapes on each plot)
- Mechanical harvest
- Ripeness control (taste, quantity, analytics of grapes on each plot)
- Mechanical harvest
Wine-making process
- Plot selection
- Total destemming
- Must fermentation in thermo regulated stainless and cement vats
- Average fermentation temperature of 26°C
- 2 pumping over per day
- Long vatting
- Total destemming
- Must fermentation in thermo regulated stainless and cement vats
- Average fermentation temperature of 26°C
- 2 pumping over per day
- Long vatting
Maturing
- In tanks during 16 months
Technical data
Appellation : AOC Medoc
Viticultural area : Civrac
Soil : Clay and limestone
Plantation density : 6 500 stocks/ha
Surface : 20 ha
Grape va riety : 50% Merlot / 40% Cabernet Sauvignon / 6% Petit Verdot / 4% Cabernet Franc
Averageage of vines : 25 years
Viticultural area : Civrac
Soil : Clay and limestone
Plantation density : 6 500 stocks/ha
Surface : 20 ha
Grape va riety : 50% Merlot / 40% Cabernet Sauvignon / 6% Petit Verdot / 4% Cabernet Franc
Averageage of vines : 25 years
