Chateau Fleur Cardinale - 2019
Chateau Fleur Cardinale - 2019
Chateau Fleur Cardinale - 2019
Blend
24% Cabernet Franc
1% Cabernet Sauvignon
71% Merlot
1% Cabernet Sauvignon
71% Merlot
Country
France
Region
Bordeaux
Appellation
Saint-Emilion
UPC
0 15643 65798 6
0 15643 79559 6
0 15643 86736 1
Vinification
Cold maceration in 20 temperature-controlled cylindrical stainless steel vats, 68 to 109 hL
5 temperature-controlled cylindrical stainless steel wine storage tanks, 21 to 52 hL
10 wood vats of 500 L.
MISC
Surface area in production: 44.46 acres (18 ha).
Density of plantation: 6,000 vines/hectare.
Grape varieties: 75 % Merlot – 15 % Cabernet Franc – 10 % Cabernet Sauvignon.
Soils: Clay and limestone.
Yield after sorting: 30 hl/ha.
Hand-harvesting: 100 %.
Dates of harvest: from September 28 to October 17.
Vineyard management: Natural grass growing between the rows – De-leafing –De-budding.
Density of plantation: 6,000 vines/hectare.
Grape varieties: 75 % Merlot – 15 % Cabernet Franc – 10 % Cabernet Sauvignon.
Soils: Clay and limestone.
Yield after sorting: 30 hl/ha.
Hand-harvesting: 100 %.
Dates of harvest: from September 28 to October 17.
Vineyard management: Natural grass growing between the rows – De-leafing –De-budding.
Ageing
12 months in new French oak barrels, 7 coopers.
Harvest
100% by hand in small crates. First sorting in the vineyard, de-stemming
of the bunches, sorting by densimetry andthen a final manual sorting is done
Vat-filling by gravity
MISC
Surface area in production: 44.46 acres (18 ha).
Density of plantation: 6,000 vines/hectare.
Grape varieties: 75 % Merlot – 15 % Cabernet Franc – 10 % Cabernet Sauvignon.
Soils: Clay and limestone.
Yield after sorting: 30 hl/ha.
Hand-harvesting: 100 %.
Dates of harvest: from September 28 to October 17.
Vineyard management: Natural grass growing between the rows – De-leafing –De-budding.
Density of plantation: 6,000 vines/hectare.
Grape varieties: 75 % Merlot – 15 % Cabernet Franc – 10 % Cabernet Sauvignon.
Soils: Clay and limestone.
Yield after sorting: 30 hl/ha.
Hand-harvesting: 100 %.
Dates of harvest: from September 28 to October 17.
Vineyard management: Natural grass growing between the rows – De-leafing –De-budding.
Vinification
Cold maceration in 20 temperature-controlled cylindrical stainless steel vats, 68 to 109 hL
5 temperature-controlled cylindrical stainless steel wine storage tanks, 21 to 52 hL
10 wood vats of 500 L.
Ageing
12 months in new French oak barrels, 7 coopers.
Harvest
100% by hand in small crates. First sorting in the vineyard, de-stemming
of the bunches, sorting by densimetry andthen a final manual sorting is done
Vat-filling by gravity