Le Bordeaux de La Haye 2014


Soil:  Clay and limestone  Grape varieties:  60 % Merlot  30 % Cabernet Sauvignon  7 % Cabernet Franc  3 % Malbec  Age of vines:  Around 43 years  Vinification:  Vinification in steel and concrete tanks  Fermentation temperature 23°C to 27 °C  Vatting time 8 days  Malolactic fermentation in steel tanks  Wine maturing:  Aging in tanks.  Filtration between alcoholic and malolactic fermentation.  Racking: 6  Bottling: Estate bottled  OEnologues :  Marc Quertinier.

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