2012 Chateau du Breuil
HKD250
Low temperature fermentation following a cold pre-fermentation
maceration orients the winemaking towards a high concertration of fruit.
The Thermoflash maceration technique increases this fruit concertration subject to the vintages in some tanks...
The wine is aged over a period of 12 months in barrels (made from French and American oak with 10% new wood) of wine, without racking to avoid any oxidation and preserve the fruit.
BLEND:
54% Merlot,
43% Cabernet-Sauvignon
3% petit verdot
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