Red wines are made from the juice and skin of black grapes. They range in colour from intense violet to brick red and brown for older red wines. The main grape varieties used to make red wine are Shiraz, Merlot, Cabernet Sauvignon, Malbec, Pinot Noir, Zinfandel, Sangiovese and Barbera.
A wine making property in the Margaux appellation of Bordeaux. It is classifed as a Troisiemes Crus (Third Growths) in the historic Bordeaux Wine Official Classification of 1855. The Chateau has 104 acres (42 hectares) of vineyard planted with 65% Cabernet Sauvignon, 30% Merlot and 5% Cabernet Franc with an average age of 35 years old. The vines are trained useing the double Guyot method and undergo de-leafing, removal of secondary shoots and green harvesting. Grapes are harvested by hand with sorting both in the vineyard and the winery. The wine is fermented in temperature controlled stainless steel vats with a meceration period of 15 to 20 days, the wine then undergoes malolactic fermentation in barriques. The resulting wine is then aged for 12 to 15 months in half and half first and second fill barrels.