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Prélude de Fombrauge

Saint Emilion Grand Cru

Prélude de Fombrauge - Saint Emilion Grand Cru

Vinification

-Harvest in small crates

-Sorting on a table before and after destemming by 20 qualified people

-Parcel selection per terroir, grape variety and age of the vines

-Selection inside the parcels thanks to relevant information on maturity and vine strength provided by the drone

-Vatting in small capacity wooden tanks (70 hectoliters) by gravity flow

-Pre-fermentation maceration for 4-8 days at 8°C

-Manual punching down

-Maceration for 28-32 days for the Merlot, 26-28 days for the Carbernet

-Aging for 15 months in oak barrels and in state-of-the-art ciment tank.

Commentary

Sight: Dark, clear garnet. Black fruit on a charred wood background, with animal hints.

Smell: Coffee, black fruit, against a spiced background.

Taste: Strong, harmonious, full and mature flavors. Fresh, slightly firm finish with roasted notes.

The Cadran is a generous, rich and powerful wine with aromas of undergrowth and ripe fruit, more jam-like in older vintages.

Grape variety

75% Merlot, 25% Cabernet Franc.

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Domain
Prélude de 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
Prélude de Fombrauge

The suggestion of wine pairing with food

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Chicken: (Coq au vin, chicken and olives, Basque-style chicken, chicken sautéed with mushrooms, chicken chasseur.) Duck: (Tenderloins with green pepper, duck in orange, braised duck with olives, duck confit, duck magret.) Beef: (Top of sirloin with shallot sauce, beef bourguignon, beef stroganoff, tournedos with a Périgueux sauce, tournedos with green pepper.) Feathered game: (Pheasant with red cabbage, Fricassee of pigeons and olives, Catalan-style partridge, wild goose stew, supreme of pheasant in a spiced sauce.)

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DISCOVER OUR WINES IN OUR WINESHOPS OF Paris OU Pessac