Saint Emilion Grand Cru 2020, Château Eglise d’Armens


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After manual harvesting, the grapes from different parcels are vinified separately. Several days cold maceration is followed by inoculation with yeast, after which fermentation takes place. Vats are pumped-over and the cap is punched. Maceration takes place in thermo-regulated tanks at 28°C, and running off is determined by ongoing tasting. Malolactic fermentation reduces acidity and softens the wine, and takes place in new barrels and stainless steel tanks. Blending is done at the end of winter. Then the wine is matured in oak barrels and bottled after 10 to 12 months.