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It is not the second wine of Léoville Barton but the product of another vineyard, located nearby, on the best gravel of St Julien, hence the 3rd growth classification. It was the Irishman Hugh Barton who bought it in 1821, after having tried in vain to buy Château Lafite. A magnificent residence from the beginning of the 18th century, the château comprises 3 distinct gravelly clay parcels.
After passing through a sorting table and then pneumatic presses, the juice is placed in temperature-controlled wooden vats where it undergoes one week of alcoholic fermentation with two pump-overs per day, followed by a maceration period of approximately two weeks. Malolactic fermentation is also carried out in vats with manual draining of the marc for the press wine. After 3 months in barrel, the blending is done in stainless steel tanks, then the wine finishes its maturation in barrel for another 15 to 18 months.
The wines of
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