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Puisseguin St-Emilion, Château La Vaisinerie - 2019

The satellites of Saint-Émilion are rising stars. Here, the fruit shines brightly, with a brilliance of flavour (notes of cherry, citrus and liquorice) that is not so common. The winemaker has extracted only the good tannins from the grapes, allowing the wine to be enjoyed wonderfully from its earliest youth, with jubilant finesse and smoothness. James Suckling : 90/100 ; Decanter : 90/100
Technical sheet >
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Technique

Viticulture

The property is located on the slopes of Puisseguin, 9 km from St-Emilion. The average age of the vineyard is 35 years. The clay-limestone soil, similar to that found in Saint-Emilion, provides the vines with a good supply of water, ideal during dry periods. The property extends over a 25-hectare green area, where the vines are planted alongside numerous trees, hedges and a pond. The practice of sustainable agriculture on the 13 hectare vineyard encourages the development of local biodiversity, a real concern for the estate. Bird nesting boxes have been installed.

Oenology

The harvest is carefully brought to the winery in small stainless steel bins. It is sorted on a succession of latest-generation autovibrating tables. The best of the grapes are then put into vats for a first cold maceration, before being aged in wood.

Suggestions for accompaniment

Fried potatoes - Cheese - Barbecue.

Domain
Château La Vaisinerie is a former dependency of Château de Puisseguin. Since 2019, Alain Moses is the new owner. After spending twenty years as a wine broker, he created TWINS, a trading house specialising in Bordeaux grands crus. The latter is now run by his twin sons (hence the name Twins), Anthony and Sébastien. The property is located on the slopes of Puisseguin, 9 km from Saint-Emilion. The average age of the vineyard is 35 years. The clay-limestone soil, similar to that of its prestigious neighbour, provides an ideal water supply for the vines. The property extends over 25 hectares of greenery, where the vines are planted alongside numerous trees, hedges and a pond. The harvest is carefully brought to the winery in small stainless steel skips. The harvest is carefully brought to the winery in small stainless steel bins and sorted on a succession of latest generation self-vibrating tables. The best of the grapes are then placed in concrete vats for a first cold maceration, before a careful maturing of 12 to 14 months in French oak barrels (only 1/3 new barrels).
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