From the 21st to the 23rd June 2016.
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 2014 has been aged in one third of new French oak barrels and two thirds used French oak barrels during 12 to 14 months (Taransaud, Demptos, Sylvain, Seguin Moreau, ...)