2015 Chateau Croix Mouton,Bordeaux Superieur
Ploughing of the soil, controlled deliberate grass growth. One cluster thinning at the beginning of veraison. Merlots leaves were thinned out at rising sun side and Cabernet Franc once on both sides.
Sorting of the crop. Filling of the vats by gravity without crushing.
Vinification in concrete and stainless steel vats widely open at 140cm for pigeages. Punching of the caps 6 times a day until 1070 of density, twice a day until 1030, once a day until 1010 then 1 pumping over a day till the end of the alcoholic fermentation and maceration.
Temperature during alcoholic fermentations: 26/27°C maxi
Vatting period: 23 to 28 days for Merlot, 19 to 21 for Cabernet
Filling of the barrels heated at the same temperature as the wine: 26-27°C. Malolactic fermentation in barrels and in vats with staves.
Coopers: Demptos: 40 %, Darnajou: 40 %, Remond: 20%
20 % of cigar-shaped barrels, 80 % of traditional barrels Maturing on lees during 3-4 months.
No fining. Tangential filtration (new technology) at the bottling.
Final blend: 98 % Merlot / 2 % Cabernet Franc.
Alcohol by vol: 14.1% by vol