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Fact Sheet

VINEYARDS

Total area of Château de pez vineyards : 24 hectares (60 acres)
Pruning: Traditional Double Guyot Médoc
Average vineyard age: 30 years (minimum)
Planting Density: 6400 vines per hectare (2590 vines per acre)
Grape varieties:
Cabernet Sauvignon: 45 %
Merlot Noir: 44 %
Cabernet Franc: 8 %
Petit Verdot: 3 %

HARVEST

Manual
Dates : 15th September – 30th September
Alcohol Content : 13 °
Acidity : between 4 and 6 grammes H2SO4 per litre

VINIFICATION / MATURING

Traditional vinification: destemming, crushing, vatting
Fermentation on skins: 21 days.
Fermentation temperature: 29°-30° Celsius (84,2° -86 ° F).
Fermenting room: 2800 hectolitres (approximately 73,970 US gallons; 61,617 GB) in wooden vats traditionally used in the Médoc.
100 % maturing in small oak casks:
· 40 % in new oak
· 30 % in “Premier vin” casks
· 30 % in “Deuxième vin” casks
Fining agent: Egg-white