Description
80% Merlot, 20% Cabernet Sauvignon, largely from the younger vines and heavier clay plots at Château Lescalle (terre fort = strong earth), to give a more richly fruited wine for earlier consumption. The fruit is destemmed and fermented in a mix of stainless steel and concrete tanks. Extraction is via pump-overs once or twice a day during ferment (typically 3 to 4 weeks), followed by 12 months maturation in tank.
