Château Haut Condissas
| Acreage : | 5 ha |
|---|---|
| Terroirs : | Clayey-chalky brows dating from the quaternary period |
| Density of planting : | 8 500 vine stocks / ha |
| Average Vine Age : | 40 years old vines. |
| Culture : | Rationalized cultivation policy using disc, thinning out leaves and green harvest |
| Yield : | 30 hl/ha |
| Wine Harvest : | Handpicking of very mature grapes some even a little dried by over-maturation, collecting in small crates and strict sorting and de-stemming at the cellar. Everything is done to protect the grapes until they reach the vat |
| Vinification : | The wine is elaborated with particular care in coneshaped wooden vats equipped with a modern and accurate temperature control system (which allows us to vinify at a low temperature). The special shape of the vats naturally immerses more of the cap of pomace into the must. This gives a gentle and more efficient extraction of colour and aromas. After the fermentation, the wine is kept in the vats for up to 3 weeks before it is heated up to 30°C (86°F) and put into oak barrels. This improves the extraction thus giving the wine more structure and complexity. The malolactic fermentation is achieved in new barrels (100%). Traditional egg white fining and no filtration. |
| Ageing : | Stirring of the lees in barrels for 3 months. 18 months in 100% new French oak barrels. |
| Landowner : | Jean GUYON |
| OEnology Consultant : | M. Ricardo COTARELLA - M. Alain RAYNAUD |