The Chateau Fombrauge estate goes back to the 16th century, which makes it one of the oldest châteaux in the Saint Emilion region. The beautiful 17th century old country manor was originally the cloister of the town’s Carthusian Monastery. Owned by Jacques de Canolle in 1466, the estate later belonged to the Dumas de Fombrauge family, who implemented the first quality winemaking in the estate in the 18th century
Parcel selection per terroir, grape variety and age of the vines. Selection inside the parcels thanks to relevant information on maturity and vine strength provided by the drone. Harvest in small crates. Sorting on a table before and after destemming by 20 qualified people. Vatting in small capacity wooden tanks (70 hectoliters) by gravity flow. Pre-fermentation maceration for 4-8 days at 8°C. Manual punching down. Maceration for 28-32 days for the Merlot, 26-28 days for the Carbernet. Aging for 18 months in 45% new oak barrels, 45% one year-old barrels, 10% in state-of-the-art ciment tank.