Chateau Giscours Margaux

The vineyard: Soil : deep gravels from the Garonne river and sand from the ice Age. Vineyard management: regular soil working traditional thinning and manual leaf removal. Pruning : Double Guyot Harvest : Hand-picked followed by hand sorting. The vinification : Tanks : Concrete and stainless steel. Temperature management : Thermoregulation Pumping over : varies according to the lots. Temperature during the alcoholic fermentation : 26 to 28°C Vatting time : 18 to 28 days Pressing : horizontal pneumatic and vertical mechanical. Average alcohol content : from 13 % to 13 5 % of alc./vol. Selection : plot by plot management according to the ages of the vines and the different terroirs. Ageing : Type of barrels : 100 % French oak barrels(fine grain and medium toast) Age of barrels : 50% new oak 50% oak of 1 wine. Ageing time :15 to 18 months Racking : Every 3 months with candle. Fining : Egg white albumen - Chateau Giscours *96-97/100 James Suckling