Château Mangot 2016

Château Mangot 2016 - Saint Emilion Grand Cru

 

OWNER / WINEMAKER

Famille Todeschini

APPELLATION

Saint Emilion Grand Cru

VINEYARD AREA

37 Hectares in one piece, 34 hectares of which are in production

ALTITUDE

From 45 to 89 meters

SOIL TYPE

Limestone plateau (calcosols on asteritic limestone) and clay-limestone slopes (calcosols on Fronsadais molasses)

GRAPE VARIETIES

80% Merlot - 15% Cabernet Franc - 5% Cabernet Sauvignon

AGE OF THE VINES

37 years old

PLANTING DENSITY

5,500 to 6,500 vines per hectare

CULTIVATION METHODS

Single and double guyot pruning, tillage and grassing, inter-row cereal sowing, organic soil-enricher, disbudding, green harvesting, leaf thinning. Vineyard management in ecological viticulture according to the Méthode Cousinié. NO use of herbicides, fungicides or pesticides for more than 10 years. In conversion to Organic Agriculture.

VINIFICATION / MATURING

Harvest at maturity, by parcel zone - Selective sorting on vibrating and aerodynamic table - destemming - cold pre-fermentation maceration. Gentle vinification in temperature-controlled stainless steel vats for 4 weeks. Maturing from 13 to 15 months in 225 litre French oak barrels (40% new).

BOTTLING

At the Château, 18 to 20 months after harvest.

AVERAGE PRODUCTION

90 000 - 110 000 bottles (first wine).