Click on each vintage tag to download its technical sheet.
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The 8.88 ha estate is now fully based on the clayey-limestone hills and slopes of Saint Etienne de Lisse, with an eclectic array of grape varieties : Merlot 65 %, Cabernet Franc 25%, Cabernet Sauvignon 5%, Malbec 4%, Carmenère 1%.
The harvest is done manually, the grapes being first sorted by the harvest crew directly in the vineyard, they then go through another sorting : a densimetric one through Tribaie® upon their arrival in our cellar.
Stainless steel, wooden and concrete tanks are where the vinification process starts, with pigeage by hand, remontages, during a 3 weeks maceration.
Malolactic fermentation is done in barrels.
Ageing : 18 to 30 months in 100% new oak Blending varies with every vintage, as the result of the careful selection work done by our technical team in order to choose our best lots.
All along this process, there are also many tasting sessions led by Jean Philippe Fort and Michel Rolland.
The grapes are hand picked at top maturity. The grapes are scrutinized daily in order to launch the harvest when they reach their top maturity. Being hand picked, they go through a direct first sorting in the vineyard. The grapes are collected in small crates and sent to our cellar where they go through a densimetric sorting, before starting the long process of vinification.
Vintage after vintage, our wine age peacefully in 100 % new barrels, in our temperature controled cellar. It’s then a game of trial and erro when it’s time to think about the bottling : the result of many tastings and possible belndings before the perfect blending is mature enough to be bottled.
Each vintage is the sum of all the dedication and hard work done by a whole team to offer you the best of its abilities. Château Valandraud has thus earned kudos from both professional critics and amateurs. Château Valandraud is regularly acclaimed for its harmonious complexity, its depth and intensity, but also for its display of fruit, its freshness, velvety texture and finesse.
Dozens of employees are working all year long in the vineyard and cellars to create the new vintage. The team in charge of the vineyard’s leading man is Christophe Lardière, our vineyard manager. The team in charge of the vinification’s leading man is Rémi Dalmasso, our in house oenologist and cellar master. Each team has a direct connexion with Murielle Andraud and Jean-Luc Thunevin who oversee the complete work done in both the vineyard and the cellar.
Robert M. Parker, Jr.
The Wine Spectator.
« There is no great terroir without the man working on it ». Jean Luc Thunevin.