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Magrez Fombrauge

Saint Emilion grand cru

Magrez Fombrauge - Saint Emilion grand cru

Vinification

Harvest in small crates. Sorting in the vineyard. Slow direct pressing with a pneumatic press. Cold settling for 24 hours. Cold stabilization for 5 days. Part of the alcoholic fermentation in an egg-shaped tank, the other part in new oak barrels at 16-20° C for about 15 days. Aging on fine lees for 8-10 months with stirring of the lees once or twice a week. No filtration until bottling.

Commentary

Full-bodied, full-flavored power. A floral nose with toasted notes and a slight bitterness.

Grape variety

40% Sémillon, 30% Sauvignon Gris, 30% Sauvignon Blanc

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Domain
Magrez Fombrauge

Training the vines

Traditional Bordeaux cane-training with two canes. Controlled grassing. Debudding, leaf thinning, green harvesting if necessary.

The terroir

Calcareous clay on an asteriated limestone base, with a localized presence of iron, Fronsadais molasse on the slopes and at the foot of the slopes.

Âge de la vigne

30 years old

Appellation

Saint Emilion

Date de plantation

1613

Wine pairing with food
Magrez Fombrauge

The suggestion of wine pairing with food

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"Mushroom, scallop and ginger broth" (Joël Robuchon)

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