About the wine
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Description
St Emilion Grand Cru is vinified at low temperatures to preserve the delicate fruit aromas, making alcoholic fermentation slow but regular. Maceration lasts for three to five weeks, giving a richly coloured wine, before the wine is racked and transferred to temperature-controlled tanks for malolactic fermentation (or the more current term malolactic conversion). Three to four months later, the wine is transferred to oak barrels, 50% of which are new and 50% of which have only been used for one or two years. The wine is then left to mature in barrel for 12-15 months according to the vintage before the final blending. The resulting wine is rich yet restrained, with a rewarding depth of fruit and finely tempered structure.