Chateau Canon La Gaffeliere St. Emilion

''Vineyard Terroir: Clay-limestone clay-sand at the foot of the slope. Vineyard area currently in production: 19.5 hectares (48 acres) Winemaking Harvesting: By hand into small crates to avoid bruising. Sorting before and after destemming. No crushing. The grapes arrive on a conveyor belt. Fermentation: In temperature-controlled wooden vats for 28-35 days depending on the vintage. Extraction by pneumatic pigeage (punching down the cap). Malolactic fermentation and ageing: In new oak barrels (up to 80%) on fine lees. Fining and filtering as necessary depending on the vintage. Duration of barrel ageing: 15-18 months depending on the vintage.'' - Chateau Canon-la-Gaffeliere *94-97/100 Wine Spectator *96-97/100 James Suckling