Château Magrez Fombrauge
Saint-Emilion Grand Cru
Hand-harvesting in small crates. Meticulous sorting of the grapes by hand by 20 qualified personnel. Pre-fermentation cold soak at 5°C. Vinification in 25-hectolitre stainless steel vats and new barrels. Manual pigeages.
Maceration time: 28 days for the Cabernet Franc and 32 days for the Merlot. 18 months’ ageing in new barrels and in 3 terracotta amphorae of 200, 300 and 450 litre-capacities.