Growing Conditions
Clay and limestone
Bottling
June 2017 for an equivalence of 66800 bottles
Winemaking
The grapes are harvested mechanically. Long harvest reception. Double sort, once mechanically (Sélectiv’ Process Winery®+Tribaie®) followed by a second manual selection.
Cold pre-fermentation maceration (<5°C) during 2-3 days.
Alcoholic fermentation in temperature-controlled stainless steel vats at 28° during 10-12 days.
Post fermentation maceration at 30-31°C during 7-10 days.
Aging
The Château de Lussac 2015 has been aged in one third of new French oak barrels and two thirds used French oak barrels and received around 13 months barrel ageing (Taransaud, Demptos, Sylvain, Seguin Moreau, ...)
