Chateau Branaire Ducru St. Julien

Work in the vineyard Traditional ploughings or grass between the rows depending on soils and vines' behaviour. Trellising and canopy management according to vineyard density and soil composition. . The entire vineyard is harvested by hand. Harvest date based for each plot on phenolic analysis and berry tastings. All work performed at the vineyard aims at producing perfectly ripe fruit giving a perfect image of Branaire-Ducru's terroirs. Cabernet Sauvignon is predominant in our vineyard. It gives complexity style and power to our wines while preserving fruit and freshness - even in hot vintages. VINIFICATION Stainless steel tanks with temperature control. Size of tanks adapted to size of vineyard plots. Tanks filling using gravity. First modern winery using gravity flow system in 1991. Maceration length: 3 weeks determined by tastings and adapted to each tank. The blending is early before the end of February following the harvest. Aging Aging in oak barrels for 16 to 20 months