80% Merlot-20% Cabernet Sauvignon
12 x 750 ml
The old vine plants are given a smooth wine with soft tannin, remarkable bouquet and very pleasent after taste. The wine is round and starting to exhalt some fine and long aromas.
Goes exceptionally well with cured meats and poultry.
|Soil||Clay and Limestone|
|Wine Making||Vinified in cement tank-3 days cold maceration followed by 3 weeks maceration after separation of pulp and juice.|
|Vinification||The average yield per hectare and the age of the vineyard contribute to produce dark and fine wines. The wine is vinified in a small cement tank. 3 days of cold maceration, then the juice and pulp are separated and the maceration takes 3 weeks.|
|Aging||Pleasant wine to drink during the next 2 -3 years|
|Annual Production||50000 bottles|
|History of Estate(s)||At Chateau Trincaud the basement of the castle dates back to the 16th century. A new castle has since been erected in 1860. In Bonzac, the slope and the plateau of Trincaud consists of a total of 30 hectares ; 15 hectares are planted with vines.|