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Technique
Viticulture
The history of Malescot Saint-Exupéry dates back to 1608, when some 30 to 40 barrels of wine were produced on the Escoussès estate, a family of royal notaries. The terroir consists of a layer of gravel two to ten metres thick, resting on a limestone or clay-marl bedrock partly made up 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.
Oenology
Alcoholic fermentation is controlled by temperature regulation, without yeast or external additives. The grapes are pumped over frequently, followed by maceration for varying lengths of time. Ageing on the lees with stirring slows down oxidative development. Oxygen requirements are calculated according to the wine's balance. Before blending, the wine is kept in new barrels for fourteen to sixteen months. It is blended before bottling, without fining or filtration.
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