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Blending the wines matured in wooden casks and vats creates an ample, well-structured Bordeaux Supérieur that reveals notes of black fruits underlined by toasted aromas. More info
Cabernet Franc and Merlot make up equal parts of this cuvée with the final quarter coming from Cabernet Sauvignon grapes. The young vines, about ten years old, spread over twenty hectares bordering a forest on sandy clay soil. The domain takes good care of its vines, choosing to use biodynamic methods, to work the soil and to grow cereals and legumes between the rows ensuring the soil is balanced.
In the cellar, vinification takes place with as little intervention as possible. Each parcel is made into wine separately. The grapes are macerated for two weeks before natural yeasts start the fermentation process. Malolactic fermentation occurs in vats and wooden casks. Then, 68% of the wine is matured in wooden casks, some of them new, while the rest ages in vats. After blending the different parcels, a beautiful garnet cuvée appears that has a purplish-blue hue when it catches the light. Notes of black fruits and slight toasted aromas rise from the glass. On the palate, this Bordeaux Supérieur is ample, well-balanced, and framed by velvety tannins. A wine that can be kept for a few years in the cellar.
Château Lavergne Dulong serve at a temperature of 15°C. It will pair perfectly with the following dishes: Lamproie à la bordelaise, Cambembert frit, Carbonade de bœuf à la flamande.
Cabernet Franc and Merlot make up equal parts of this cuvée with the final quarter coming from Cabernet Sauvignon grapes. The young vines, about ten years old, spread over twenty hectares bordering a forest on sandy clay soil. The domain takes good care of its vines, choosing to use biodynamic methods, to work the soil and to grow cereals and legumes between the rows ensuring the soil is balanced.
In the cellar, vinification takes place with as little intervention as possible. Each parcel is made into wine separately. The grapes are macerated for two weeks before natural yeasts start the fermentation process. Malolactic fermentation occurs in vats and wooden casks. Then, 68% of the wine is matured in wooden casks, some of them new, while the rest ages in vats. After blending the different parcels, a beautiful garnet cuvée appears that has a purplish-blue hue when it catches the light. Notes of black fruits and slight toasted aromas rise from the glass. On the palate, this Bordeaux Supérieur is ample, well-balanced, and framed by velvety tannins. A wine that can be kept for a few years in the cellar.
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