Château Peyroutas

The vineyard of Château Peyroutas stretches over a pebbly and sandy area within the Saint-Emilion grand cru appellation. This 3 hectares property is mainly planted with Merlot and, being south-oriented, it benefits from optimal sunshine.
Every parcel is looked after so as to allow the grapes to express the soil's true character (short and green pruning, leaf removal, etc...). Rigorously selected beforehand, the berries can then undertake an accurate vinification, with balance as an essential aim.

A gentle extraction process is used to make a round, powerful wine. Maturation in barrel provides extra hints of complexity but always respects the soul of the wine: a spectacular expression of fruit...

Ownership : Banton & Lauret

Location : Vignonet

A.O.C. : Saint-Emilion Grand cru

Production : 13 000 bottles

Surface : 3 Ha

Geology : Clay and sand mix

Orientation of rows : North - South for optimal exposure

Planted grape varieties : 95% Merlot / 5% Cabernet Franc

Average age of vineyard : 25 years

Pruning : Short - Guyot double

Planting density : 6 000 plants per hectare

Trellising type : High trellis to maximise the foliage surface

Operations on the ground : Grassing on 50% of rows, scraping on 50% of rows, no chemical weeding

Fertilization mode : Corrective supply of green manure after harvest

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 + 1-to-2 green harvests according to vintage

Harvests starting decision-making : Parcel analysis through tasting

Harvesting : By hand with grape-boxes

Operations on crop : Berry sorting table, then total destemming of grapes, then vibrating berry sorting table (6 meters)

Number of people at sorting : 12

State of crop when put into vats : Intact berries

Vats : 25-to-100 hl temperature-controlled, cement tanks

Vinification : Parcel-based, smooth extraction through fractionated pumping-overs + 1 délestage (gentle destructurising of the cap of solids)

Maceration : 30 days, micro-oxygenation below cap

Fermentation temperature : 26-30°C

Press wine operations : Separated ageing in one-year old barrels

Malolactic fermentation : 40% in barrels / 60% in vats

Maturing : 8-to-12 months

Ageing process : 60% in one-year old casks, micro-oxygenation, stirring of the lees, very few, gentle rackings by gravity / 40% in cement tanks, micro-oxygenation on fine lees

Bottling preparation : Fining if necessary (fresh egg whites), slight sulphiting

Filtration : Loose filtration to respect the structure of the wine

Bottling : Château