2011 vintage is a great vintage due to mature grapes and good balances. The vinification is first in stainless-steel tanks and then aged in oak barrels (228L and 400L with 1/4 of new oak) for 24 months.
Age potential: between 15 and 20 years.
Food pairing: strong read meat, burgundy beef, duck breast, wild boar stew.
Hand harvest with sorting.
Vine age: about 45 years old.
Vineyard area: 53 hectares among which 15 hectares selected for the blend of Château Vignelaure Red 2011.
Soil type: Limestone and clay mixed with gravel.
Yield: global yield: 32Hl/Ha. Average yield for the parcels selected for the production of Château Red 2011: 26 Hl/Ha.