Chateau Boutisse St Emilion Grand Cru 2006
Every technique is orientated towards quality. After sorting on the bench, the grapes are gravity fed to the small, temperature controlled stainless steel vats. Natural yeasts trigger fermentation which is prolonged, and followed by 3 week maceration for extraction of color, fruit and tannin. Malolactic takes place in new oak barrels in the adjacent cellars. Fining is done with egg whites and racking is done every 3 months. Following extented (18 months) aging in new oak, the wine is lightly filtered before being bottled.
All prices are inclusive VAT and the cost of delivery is invoiced according to the tarif of the purchase order. Prices are postage paid (inclusive of tax) for a delivery of 24 bottles, 12 magnums and 48 half-bottles. From 2007 Primeurs the postage is included in the payment of the order.
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