Château de Laussac
Vintage : AOC Castillon Côtes de Bordeaux
Surface area : 28 ha
Terroir : Clay and limestone
Grape Variety proportions : 75 % Merlot | 25 % Carbernet Franc
Average age of the vines: 45 years
Average plantation density: 5 500 plants/hectare
Yields: 40 HL/HA
Growing Practices : Soil work, green harvesting (de-suckering, leaf thinning, bunch distribution) reasoned culture regarding chemical intervention and fertilizer enrichment.
Harvest : Hand-picked with rigourous sorting bunch-by-bunch at perfect maturity.
Vinification : The wine is brought in and from above is transferred into small cement tanks that are fully equipped with temperature control. The pre-fermentation maceration takes place for 3 to 4 days and the extraction is traditionally done by small sessions of pumping-over or punching down the cap of skins. After post-fermentation maceration, the wine is run off together with its lees directly into barrels.
Ageing : The Malo-lactic fermentations are undertaken in new or one wine barrels. The wine is then aged over lees thanks to the oxo-line rotating support system for 14 to 16 months.
Food and wine pairings : Best paired with red or white meat that are grilled or as a stew, barbecue and aged cheeses.
Œnologue conseil : Michel Rolland