The Manoir is an old medieval chateau, located on the top of a dale, facing the Domaine de l'A (Stéphane Derenoncourt's own property). Put together, the various parcels of this small valley make up the whole vineyard. The vines are classified according to their age and their degree of exposure to the sun. The combination of our rigorous work in the vineyard and ideal natural conditions (clay-limestone soils, south-exposed slopes, natural draining), enables the grapes to reach perfect maturity. The berries are picked according to each parcel’s stage of maturation and a highly precise vinification can then be undertaken. Our job in the winery is based on accurate extractions, in order to obtain a very fine wine, with a great fruit character and elegant tannins.
Also available in Stelvin screwcap
Ownership : Philippe EMILE
Location : Saint-Genès de Castillon
A.O.C. : Côtes de Castillon
Production : 80 000 Bottles
Surface : 18.82 ha
Yields : 32Hl / ha
Geology : Clay-limestone plateau
Orientation of rows : North - South
Trellising type : High trellis to maximise the foliage surface
Draining : Natural through the slope
Planted grape varieties : 88% Merlot / 12% Cabernet Franc
Average age of vineyard : 20 years
Pruning : Simple guyot, restructurising into double guyot
Operations on the ground : Grassing on 50% of rows, scraping on 50% of rows, no chemical weeding
Fertilization mode : Corrective supply of green manure at the end of winter
Vineyard protection : Reasoned - treatments are positioned according to vegetative stage and dosed according to the pressure of diseases
Green works : Thinning out new branches + topping and trimming + disbudding + base-disbudding + thinning out leaves on both sides of the row
Harvests starting decision-making : Parcel analysis through tasting
Harvesting : Machine
Operations on crop : Berry sorting table, then total destemming of grapes
Number of people at sorting : 4-6 people
Vats : Stainless steel
Vat house capacity : 47 to 207 hl
Vinification : Parcel-based, smooth extraction through fractionated pumping-overs + 1 délestage (gentle destructurising of the cap of solids)
Maceration : 20 days
Fermentation temperature : 28-30°C
Press wine operations : Separate ageing in vats
Malolactic fermentation : In vats
Maturing : 9 months
Ageing process : In vats - micro-oxygenation on fine lees
Filtration : Loose filtration to respect the structure of the wine
Bottling : Château