Château Tour Seran
| Acreage : | 10 ha |
|---|---|
| Terroirs : | Gravel brows dating from the quaternary period. |
| Density of planting : | 9 000 vine stocks/ha. |
| Average Vine Age : | 25 years old vines. |
| Culture : | Rationalized cultivation policy using disc, thinning out leaves and green harvest |
| Yield : | 40 hl/ha |
| Wine Harvest : | Handpicking, collecting in small crates and strict sorting and destemming at the cellar. Everything is done to protect the grapes until they reach the vat. |
| Vinification : | Before fermentation the grapes macerate for 3 days at 10°C (50°F). The wine is elaborated with particular care in stainless steel vats larger than higher (3.50 m x 1.50 m). The very large surface inside the vat and an accurate temperature control system (which allows us to vinify at a low temperature) gives a perfect extraction of colour and aromas. After the fermentation, the wine is 5ept 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 partly in new barrels (50%). Traditional white egg sticking and no filtration. |
| Ageing : | Stirring of the lees in barrels for 3 months. 12 months in 100% new French oak barrels. |
| Landowner : | Jean GUYON |
| OEnology Consultant : | M. Ricardo COTARELLA - M. Alain RAYNAUD |