Château Petit Village 2021

Vinification: A cold pre-fermentation maceration takes place before alcoholic fermentation, in order to selectively diffuse certain water-soluble compounds in the grape: pigments, aromas and tannins. Vatting lasts between 20 to 25 days. From 2007, punching-down was adopted. Malolactic fermentation takes place in barrels, plot by plot, according to parcel selection.

Ageing: French oak casks for approximately 15 months. Of these casks 30% to 50% are new for each vintage.

Tasting notes: fresh, balanced, and intense, offering silky tannins and rich fruit character typical of Pomerol

Temperature of service: Served at 16-18°C

Food Paring: Ideal with roast lamb, duck, beef, truffle dishes, and aged cheeses