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An ancient property located on the outskirts of Bordeaux, Haut Bailly was created in the 17th century by the merchants Firmin Le Bailly and Nicolas de Leuvarde. The vineyard of almost 30 hectares is situated on an original soil of sand mixed with tertiary gravel and a subsoil of falun. The average age of the vines is 35 years. During the harvest, a first sorting is made in the vineyard, followed by two sortings, one of which is after de-stemming.
The vinification is done in the cement vat room, while the blending and bottling will be done in the stainless steel vat room. Alcoholic fermentation lasts 8 to 10 days, but vatting lasts for 3 weeks. After running off, malolactic fermentation takes place in barrels. Three cellars, on three floors, house the maturing of the wines which will last 18 months, in barrels renewed each year at a rate of 50% to 65%.
The wines of
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