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The history of Malescot Saint-Exupéry began as early as 1608, when some 30 to 40 barrels of wine were produced on the Escoussès estate, a family of royal notaries. The terroir is made up of a layer of gravel two to ten metres thick, resting on a limestone or clayey-marl bedrock made up in part of fragments of ferruginous alios formed in the Tertiary era. The average age of the vines is 35 years, with some plots over 50 years old.
The alcoholic fermentation is controlled by thermal regulation, without yeast or exogenous inputs. The wine is pumped over frequently and fractionally, followed by a more or less long maceration. Ageing on the lees with stirring slows down the oxidative evolution. Oxygen requirements are calculated according to the balance of the wine. Before blending, the wine remains in new barrels for fourteen to sixteen months. It is blended before bottling, without fining or filtration.
The wines of
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