Château L'ETOILE DE CLOTTE SAINT EMILION GRAND CRU

Red Wine AOP SAINT EMILION GRAND CRU The harvest is preferably carried out in the morning (low temperature). Arrived at the cellar, the berries (scratched cluster) are sorted twice. First by a densimetric bath then manually on a sorting table. The berries are then placed in stainless steel vats for cold pre-fermentation maceration for 3 to 4 days. The 14-vat stainless steel vat is thermo-regulated, which allows quality vinification. This is followed by alcoholic fermentation (25°C) over 5 to 6 days followed by hot maceration for 2 to 3 weeks. The wine is then run off to carry out its malolactic fermentation. The marcs are pressed by depression and the juices obtained are reassembled. The wine is aged for 12 months in French oak barrels. After 18 months it is prepared (tangential filtration) in order to be packaged. vintage 2020