Chateau Du Tertre 2010
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Item# 1655-10
James Suckling
92pt
Robert Parker
93pt
Vinous Media
93pt
Wine Enthusiast
92pt
Wine Spectator
92pt
Vineyard
Soil: Perfectly drained gravelly knolls from 3 to 5m
Planted area: 52 ha
Age of vines: Old vines planted between 1961 and 1965
Density: 6 500 a 9 1 00 stocks /ha
Vineyard management: regular soil working, traditional thinning and manual leaf removal (18 ha grown in biodynamic)
Pruning: Double Guyot
Harvest: Hand-picked followed by hand sorting - Optical sorting
Average yield: 35 a 45 hl/ha
Planted area: 52 ha
Age of vines: Old vines planted between 1961 and 1965
Density: 6 500 a 9 1 00 stocks /ha
Vineyard management: regular soil working, traditional thinning and manual leaf removal (18 ha grown in biodynamic)
Pruning: Double Guyot
Harvest: Hand-picked followed by hand sorting - Optical sorting
Average yield: 35 a 45 hl/ha
Ageing
Type of barrels: 1 00 % French oak barrels(fine grain and medium toast)
Age of barrels: 45% new oak , 55% oak of 1 wine
Ageing time: 15 to 17 months
Racking: Every 5 months with candle
Fining: Egg white albumen
Age of barrels: 45% new oak , 55% oak of 1 wine
Ageing time: 15 to 17 months
Racking: Every 5 months with candle
Fining: Egg white albumen
Vinification
Tanks: Concrete, wood and stainless steel
Temperature management: Thermoregulation
Pumping over: varies according to the lots
Temperature during the alcoholic fermentation: 25 Celsius
Vatting time: 18 to 28 days
Pressing: horizontal pneumatic
Selection : plot by plot management according to the ages of the vines and the different terroirs
Temperature management: Thermoregulation
Pumping over: varies according to the lots
Temperature during the alcoholic fermentation: 25 Celsius
Vatting time: 18 to 28 days
Pressing: horizontal pneumatic
Selection : plot by plot management according to the ages of the vines and the different terroirs
