Château La Tour Carnet
Grand Cru Classé En 1855
A first sorting of the fruit is done in the vines followed by a manual sorting on a vibrating sorting table. High-frequency de-stemming using a Pellenc de-stemmer, then densimetric berry sorting. The berries are cooled using a cryogenic tunnel (injecting a liquid nitrogen spray). Transfer to vats by gravity-flow using a mobile bin. Vinification in small-sized oak and concrete vats. Pre-fermentation cold soak (8°C). Completely manual pigeages. Low temperature alcoholic fermentations (28°C).
Maceration time: 25 to 32 days. Ageing in barrels for 16 months. 30% of the barrels are new.