The work of our men

VINIFICATIONS

Double sorting: mechanical, depending on the degree of maturity (Tribaie) and manual

Pre-fermentation maceration on a third of the batches at 12 °C for 5 days

Alcoholic fermentation in stainless steel vats

Post-fermentation maceration at 28 °C for 10 days

Malolactic fermentation on a third in new barrels and the rest in vats

AGEING IN BARRELS

In French oak for 12 to 14 months

50% new barrels, 30% barrels used once and 20% twice used barrels

Les derniers articles

SCEA Château de Lussac 15, rue de Lincent - 33570 LUSSAC
Tél. +33 (0)5 57 74 56 58
Fax +33 (0)5 57 74 56 59
info@chateaudelussac.com