Château Marjosse White 2019

For the first time in the château’s history, each grape variety was picked and vinified separately for a more precise final blend. The picking took place in the very early morning hours, sometimes even before sunrise, when temperatures are cooler. Pressing in pneumatic presses was swift and gentle. The white is fermented (after racking) in temperature-controlled cement vats, with manual batonnage being done twice a week. They’re filtered and then bottled after four months.

Tasting notes : The wine is golden and bright and has its characteristic aromas of grapefruit, mango and pineaple. In the mouth, despite the rich nose, it is tense and very fresh with a nice bitter orange finish

Blend : 44% sauvignon blanc, 20% sauvignon gris, 32% sémillon, 4% muscadelle

Average age of the vines : 25 years

Soil : clay and limestone

Ageing : 2 to 3 months in cement vats on the lees

Density : 4.000 to 7.000 vines/ha

Yield : 55 hl/ha