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Château la Truffe 2002

Winemaker's Notes:

Percentage Grape: 90% Merlot - 5% Cabernet Franc - 5% Cabernet Sauvignon<br/><br/>Soil: Gravely clay soil, very dry, and subsoil with iron oxide.<br/><br/>Growing Climate: Cultivation on the vineyard is done by traditional methods for tilling plus manual thinning out of leaves and bunches. The grapes are harvested at the height maturity.<br/><br/>Vinification Method: After destemming and crushing, the grapes are left to macerate in cold temperatures for 5 days in order to extract a maximum amount of coloration and aroma. Alcoholic and malolactic fermentation is then carried out in temperature controlled vats. To obtain maximum concentration, vatting time at high temperature will vary between 18-30 days depending on the harvest. The wine is aged in one and two-year old oak barrels then bottled on the property by the wine grower.<br/><br/>Alcohol Percentage: 13 %<br/><br/>Sugar Rate: 0-5 g/l


Percentage Grape: 90% Merlot - 5% Cabernet Franc - 5% Cabernet Sauvignon<br/><br/>Soil: Gravely clay soil, very dry, and subsoil with iron oxide.<br/><br/>Growing Climate: Cultivation on the vineyard is done by traditional methods for tilling plus manual thinning out of leaves and bunches. The grapes are harvested at the height maturity.<br/><br/>Vinification Method: After destemming and crushing, the grapes are left to macerate in cold temperatures for 5 days in order to extract a maximum amount of coloration and aroma. Alcoholic and malolactic fermentation is then carried out in temperature controlled vats. To obtain maximum concentration, vatting time at high temperature will vary between 18-30 days depending on the harvest. The wine is aged in one and two-year old oak barrels then bottled on the property by the wine grower.<br/><br/>Alcohol Percentage: 13 %<br/><br/>Sugar Rate: 0-5 g/l

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