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 .
The Château de Lussac 2013 has been aged in 45% new French oak barrels and 55% used French oak and received between 12 and 14 months barrel ageing.
Filtration before bottling.