||Blanc vert botrytisés sucré semi-aromatique
||8% Sauvignon, 90% Semillon, 2% Muscadelle
|Composition du sol
||Silica gravel and clayey gravel – quaternary gravel deposited here more than 600,000 years ago on a substratum of Aquitainian limestone.
|Rendement par hectare
||Average of 18 hl/ha depending on the harvest.
||Grapes are hand picked extremely selectively on successive passes (4 to 7, depending on the year) according to their maturity, only harvesting those grapes that have attained the required degree of concentration under the influence of noble rot – also called botrytis cinerea – and to preserve the precise aromatic qualities desired. Depending on the vintage, some parcels are sacrificed in order to concentrate on those with the appropriate potential quality.
||Alcoholic fermentation take place in finely grained French oak barriques, 30% of which are renewed each year. Fermentation takes place at between 17°C and 23°C in air conditioned cellars for 18 to 30 days depending on the batch.
||Aging traditional, in barriques, bung upwards, for 18 to 20 months. Racking every 3 to 5 months subject to tasting.
||Prix Chateau Lafaurie-Peyraguey Sauternes 0.375L 2012 € 25,76