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AOC Montagne Saint-Emilion

Vieux Château Goujon

Clayey soil with silica.
Ferrugineous subsoil.

Cultivation on the vineyard is done by traditional methods with mechanical work of the soil, sustainable agriculture, hand thinning out of leaves and bunches.
Mechanical harvest.

After destemming, grapes are hand sorted before being left in vats.
Then a cold maceration for 3 to 5 days takes place, in order to favour the extraction of coloration and aroma.
Alcoholic and malolactic fermentations are then carried out in temperature controlled vats.
Vatting time at high temperature will vary between 18-30 days depending on the harvest.

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