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Esprit

de PREUILLAC

Second wine of Château Preuillac

After the harvests, carried out exclusively by hand, begins the long labour of "orchestration" to compose the best possible wine - balanced, harmonious and allowing the fruit its fullest expression. At the end of the process, the wines of Château Preuillac are powerful, robust and rich in flavours, with hints of toast, vanilla, very ripe red fruit and leather...

Type of Harvesting Manual with a sorting table out in the vines. Vat House 100% temperature-controlled 180hl wooden vats. Fermentation Indigenous yeast - Fermentation temperature: 27C° for the Merlot and 25C° for the Cabernets. Pumping Over Manual sprinkling. Average Maceration 21 days for the Cabernet Sauvignon, 31 days for the Merlot. Post-Fermentary Maceration In hot conditions (34C°) for 7 to 14 days depending on the vat.

Running Off After tasting each vat. Ten-Year Average Yield 42 hl/ha. Pressing Horizontal mechanical press with separation of the first and second press wines. Malolactic Fermentation 15% of the first wine in new barrels. The rest in wooden tanks at a constant 22°C. Maturing On the fine lees. Matured for 12 in French oak barrels. Average Production 25,000 bottles.