Le Berceau White
CHÂTEAU LA BLANCHERIE
Exceptional wine from our best plots.” Nice balance between power and freshness. […], aromas express themselves naturally.” Gilbert & Gaillard
- Keep : 3 to 10 years
- Grape variety : Sauvignon (90 %) - Sémillon (10%)
- AOC : Graves
- Soils and subsoils : gravel, clay, limestone
- Food and wine pairing : Seafood, fish with white butter, creamed poultry, aperitif...
Exceptional wine from the best plots of the castle. Elegant nose with white fruit and citrus, woody and vanilla touch. It is concentrated in the palate with free expression of aromas. Good balance between power and freshness.
White area: 7 ha Average age of the vineyard: 25 years Cultivation: no chemical weedkiller, mechanical tillage and mowing. Reasoned vineyard management Harvest : mechanical Vinification: cold prefermentation maceration (18 hours) Fermentation and ageing in French oak barrels on lees (6-8 months) Production: 3 300 bottles Serve at 10 / 13 °C – Serve cool but not cold.
of dry white wine
Our objective is to preserve as much as possible the fruity aromas of the grapes. We chose the Sauvignon grape variety for its aromatic richness and finesse. Similarly, we reduce the time between harvesting and pressing to a minimum. The grapes are poured by gravity into the presses to limit crushing and oxidation. The pressing is carried out gradually and delicately. The must (grape juice from the press) is then “settled”: the coarse lees settle at the bottom of the vat, we vacuum over the must and its “fine lees”. Then under the action of yeasts, the alcoholic fermentation takes place: it is the transformation of the sugar of the grape into alcohol with release of carbon dioxide. The control of the temperatures of wine making allows the best follow-up of this fermentation. The dry white wine of Château La Blancherie remains “on its lees” for the entire duration of maturation. Regular stirring (suspension of the lees) makes the aromatic palette of our wines more complex.