The grapes used for this 40-hectolitre production come from 40-year-old vines, with just 8 bunches per plant. They are harvested by hand then sorted by 10 people on a stainless steel table, before being transferred into vats for fermentation. The grapes are not crushed and the pre-fermentation stage lasts between 9 and 12 days at below 3 C. The fermentation process then lasts for 2 weeks at a temperature of 25 C. The 1-week maceration, at 27 C, provides Clos Dubreuil with incredible finesse and concentration. This Saint Emilion Grand Cru is next aged in oak barrels (100% new French oak) for its second fermentation for almost 20 months before bottling.
