Chateau La Tour Carnet Double Magnum

OWC1

1st sorting in the vineyard. Manual sorting on a vibrating table, followed by destemming with a Pellenc WINERY. Densimetric sorting. Cooling of the harvest using a cryogenic tunnel (by spraying with liquid nitrogen). Gravity vatting using a vat. Vinification in wooden vats and small capacity cement vats. Cold pre-fermentation maceration (8°C). Entirely manual pigeages. Alcoholic fermentation at low temperature (28°C).

Duration of maceration: 25 to 32 days. Aging in barrels for 16 months, including 30% new barrels.