2016 CHATEAU BRANAIRE-DUCRU SAINT-JULIEN 4EME GRAND CRU CLASSE 750ML

Grape Varieties: 70% Cabernet Sauvignon 22% Merlot 5% Cabernet Franc 3% Petit-Verdot

Vinification: Fermentation takes place in a modern well-equipped cellar. The must and juice is fed into the cellar by gravity rather than pump to begin its fermentation process in stainless steel tanks at a temperature of about 26-28 °C. Maceration lasts about 3 weeks a period of time determined by tastings and adapted to each tank.

Aging: In oak barrels for 16-20 months with 60-65% new oak. The wood for the barrels is selected in various French forests according to their flavor and tannins. Traditional racking without pumping over.