Human decisions were very important for this vintage. Work and great terroir of Vignelaure gives the opportunity to produce nice wines. The vinification takes place first in stainless-steel tanks and then the wine is aged in oak barrels (228L and 400L with 1/4 of new oak) for 24 months.
Aging potential: between 15 and 20 years.
Food pairing: Wild game dishes, burgundy beef, duck breast, wild boar stew.
Vine age: about 45 years old.
Vineyard area: 55 hectares among which 15 hectares selected for the blend of Château Vignelaure Red 2014.
Soil type: Limestone and clay mixed with gravel.
Yield: global yield : 35 Hl/Ha. Average yield for the parcels selected for the production of Château Red 2012: 25 Hl/Ha. Hand harvest with careful sorting.