Brand name: La TOUR Saint-Sernin Vintages & awards: 2002 – Bronze – Wine International Challenge 2005 – Bronze – Wine International Challenge 2007 – Silver – Castelsarrasin 2007 – Silver – Macon 2010 – 2 stars – Hachette Guide 2010 – Silver – FDVI Soil: Third terrasse. Quaternaire (Kimmeridgian) Varietals: 90% Malbec 10% Tannat Vinestock per hectare : 4000 Yield: 35 hectoliters per hectare Care of the vineyard: Guyot pruning. 5 buds on the fruit-bearing and 2 on the spur. Desuckering by hand. Thinning. Green harvest. Hand-picked. Vinification: Maceration on skins for 48 hours. Long and low temperature fermentation in thermo regulate stainless vats (control of the temperature). Pumping over and delestage before D°1045. Long maceration with pomace, with micro oxygenation. Drawn off secondary malo-lactic fermentation Maturing: In French oak barrels for 18 months minimum. Regular topping-up. Wine & Food : Tajine, leg of lamb, red meats, game, strong cheese.

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