The second Chateau Petrus Pomerol top Chateau!
Now [Chateau Petrus: the beats the "Vieux Château Serta' it says Pomerol from the prestigious Chateau is famous but, no.
"Cock et Ferre' was created in 1868, was the third [Petrus] less, is rated as the top of the bourgeois class, said.
A good chateau built in the northeastern part of the Pomerol is long swaying palm trees like that show off that it was of the best Pomerol Chateau.
Its wine is characteristic of the Pomerol district famous for Merlot, while extra than other Chateau Cabernet grapes has turned.
For this reason, unlike other Pomerol wines, is a MEDOC style long-term ageing-and.
Very dark color, and characterized by elegant, complex flavour and velvety mouthfeel goodness said.
From 1924, owns this Chateau is Belgium's prestigious négociants ティエポン House.
In 1982, Comet will say Chateau can be expected, as seen in the case emerged, surprised the wine lovers [Le pan: very high rating as the creator.
| At Pomerol's Chateau, this Chateau is was considered the top of the Pomerol until the war is lost "Petrus".
Until 1850, boasts only one Chateau Pomerol and, here was the old estate of メイ家 was known as the "Serta". The origins of the Château dates back to the 16 century ディメイ House of Scotland who started living here. In 1858, became first mimics the impressive Chateau MEDOC style is here. It is made by bankers in Paris [Charles de Bousquet], he built the Tower distinctive roof in Slate wiped the [Vieux Chateau Serta] "and stressed the tasteful appearance in the call.
This winemaking style is by combining traditional and modern. Make the fermentation in new oak tanks (wooden tank open the mouth). You soak fruit juice during fermentation, fruit hat in order to extract the dye better. （ 5% where wine is sold as プリムール. ） is that ultra-luxury & rare wine [Le Pan] with the same ティアンポンファミリー, and has regained the glory of the old days again.
Made a good wine from the Château to tough election results. Of course one thing then few Château's "Vieux Château Serta". It is a wine with a smooth structure.
Second labels: Clos de la Gravette (Clos de la Gravette)
Upland area 6″ ha
Average yield: 6,500 cases
Distribution of farms: 1
Soils: gravel and sandy clay
number of vines per 1 ha: 5,500
Average age: 30 years
Production volume per 1 hectare: 35 ~ 40 hl
Harvest: hand picked
Yeast addition: none
Maceration time: 14-21
Fermentation temperature: 32 degrees
Fermenter type: wood
Van de press: the vintage part has been added.
Age of barrels: uses new oak barrels are up 33%
Length of barrel: 20 ~ 22-month
Fining: fresh egg white
Using filters: none
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