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Technique
Viticulture
The château only acquired its identity when it was bought in 1810 by François Labory, who added his name to the locality. Until the end of the French Revolution, the estate was part of Cos d'Estournel. Owners since 1959, the Audoy family have succeeded in restoring Cos Labory's reputation. The vineyard covers 18 hectares. Part of it lies on a ridge that runs alongside the road from Lafite to Cos Labory. The density is 8,700 vines per hectare and the vines are 50 years old.
Oenology
After crushing, the grapes are placed in temperature-controlled stainless steel vats for a short cold maceration, before alcoholic fermentation begins. Vatting lasts 18 to 25 days. Malolactic fermentation takes place in oak barrels for 40% of the harvest and in vats for the remainder. After blending, the wine is matured in barrels (30-50% new wood) for 15 months.
Suggestions for accompaniment
Duck confit, garlic mashed potatoes, Matured rib of beef, black pepper and shallot sauce, Seasonal vegetable tart, herb cream and matured parmesan cheese
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