|
BORIE MANOUX
The Château Bergat was named after a rock that has carried this name since time immemorial. The vineyard spreads over the slopes of this sheltered valley, ending at La Gaffelière and Ausone. This privileged exposure (exposure at midday) means that the grapes receive the sun?s rays from sunrise to sunset, sheltered from the North and West winds by the battlements and ruins of St. Emilion. The raised soil favours a rapid maturity. The earth is argilo-calcareous with traces of iron, which gives the wine a juicy and particularly fruity taste, with a full body thanks to the quick maturity already mentioned.
CHÂTEAU BERGAT, AC ST EMILION GRAND CRU
Grape varieties: Merlot 50%, Cabernet Franc 40%, Cabernet Sauvignon 10%
Total surface of Vineyard: 4 hectares
Soil: Argilo-calcareous
Average age of vines: 40 years
Annual production: 18,000 bottles
Vinification: Fermention for 15 - 20 days. Aged for 18 - 24 months in oak, of which 50% are new
Taste: A rich, textured and complete wine with excellent fruit, velvety tannins and good length
|
