Château De Cruzeau 2009 AOC

Pruning : Double guyot with debudding
Harvest : By hand or mechanical after manual sorting at the vine
Fermentation : In stainless-steel temperature-controlled tanks with patented cap-breaking system
Duration : Approximately 3 weeks (subject to vintage)
Temperature : 28 to 30°C
Malolactic fermentation : Yes
Maturation : For 12 months in oak barrels (30-40% new) with racking each trimester
Fining : Eggwhites
Aging : Expressive between 3 and 6 years, can age up to 15 years
Consultants :
Denis DUBOURDIEU (Professor at the Institut d'Œnologie of Bordeaux)