||1% Cabernet Franc, 50% Cabernet Sauvignon, 47% Merlot, 2% Petit Verdot
||First sorting in the vineyard, manual harvest in crates. Manual destemming berry by berry and use of a sorting table.
||Transfer into 30-70 hl wooden vats by gravity flow. Low temperature pre-fermentation maceration. Manual punching down. 30-40 day maceration. The wine is run off into French oak barrels by gravity flow. Malolactic fermentation in oak barrels.
|| Aging for 18 months in oak barrels.
||Price Chateau Pape Clement Clementin de Pape Clement Pessac Leognac 2013 HK$ 290.00