Chateau Langoa Barton 2023

60% Cabernet Sauvignon 37% Merlot 3% Cabernet Franc
The harvesting is done entirely by hand. After the destemming, the berries are carefully sorted, crushed and poured by gravity in wooden vats thermoregulated, according to their plots. The alcoholic fermentation lasts from 7 to 10 days and the extraction is always respectful of the juice by adjusting the number of pumping depending on the cuvées and the vintages. The maceration is about 3 weeks then the juice is drawn in barrels, lot by lot.
Maturing / Ageing : The wine is then aged between 16 and 18 months in French oak barrels of which 60% are brand new, in a cellar maintained at 15οC.