Wine Making Techniques
Manual harvest, using small 10- to 12-kilo trays, when the fruit is fully ripe “the harvest is sorted twice in the fermenting cellar, before and after de-stemming“ all the fruit is fully de-stemmed “fermentation is collated concrete tanks with temperature regulation system“ at least 4 weeks vatting.
Ageing
French oak barrels, one third of which is renewed every year
Average Age of Vine - 40 years
Serving Temperature
65°F
Tasting Notes
Blackberry, fig and espresso notes all laced with hints of dark olive and bittersweet Grenache.
Wine
Chateau Les Trois Croix
Grapes
80% Merlot, 20% Cabernet Franc
Color
Deep brilliant red color.
Nose
Fruity nose with hints of black currant and blackberry.
Taste
A solid, mouth filling, slightly gusty style.
Soil
Clay limestone with rock penetrating the surface
