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Technique
Viticulture
The history of the estate began 250 years ago, when it was founded by Pierre de Mazure de Rauzan. The 75 hectares of vineyards surround the Château, close to the Gironde and alongside the vines of Château Latour. Their soil is made up of gravel on clay known as Garonne gravel, particularly that of the Günzian nappe, and benefits from excellent drainage.
Oenology
The grapes are rigorously sorted in the vineyards and on arrival at the vat-house. After de-stemming and crushing, the grapes are transferred to the 33 temperature-controlled stainless steel vats. The vatting period varies from 18 to 24 days depending on the vintage. The vats are frequently pumped over and blended at the end of December or beginning of January. The wine is then placed in oak barrels for 18 months (50% new, 50% one-year-old). The wine is racked every 3 months until bottling.
Suggestions for accompaniment
Roast rack of lamb with Provence herbs, Beef Wellington, Duck breast with cherries and red wine reduction
Liquid geography
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