Training the vines
Traditional Bordeaux cane-training with two canes. Controlled grassing. Debudding, leaf thinning, green harvesting if necessary.
Nos vins dans le monde
Magrez Fombrauge
Saint Emilion grand cru
Vinification
Harvest in small crates. Sorting in the vineyard. Slow direct pressing with a pneumatic press. Cold settling for 24 hours. Cold stabilization for 5 days. Part of the alcoholic fermentation in an egg-shaped tank, the other part in new oak barrels at 16-20° C for about 15 days. Aging on fine lees for 8-10 months with stirring of the lees once or twice a week. No filtration until bottling.
Commentary
Full-bodied, full-flavored power. A floral nose with toasted notes and a slight bitterness.
Grape variety
40% Sémillon, 30% Sauvignon Gris, 30% Sauvignon Blanc
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Domain
Magrez Fombrauge
The terroir
Calcareous clay on an asteriated limestone base, with a localized presence of iron, Fronsadais molasse on the slopes and at the foot of the slopes.
Âge de la vigne
30 years old
Appellation
Saint Emilion
Date de plantation
1613