The property :
East of Saint-Emilion, on the right bank of Bordeaux, the Château de Pressac dominates the commune of Saint-Etienne de Lisse. Having experienced the surrender of the Hundred Years War and the advent of a grape variety, the Château de Pressac is a true historical and viticultural stronghold of the region. Today, and since 1997, it is the Quenin family that has the honor of managing the vineyard and property of Pressac. Thanks to their philosophy of excellence and their passion for this exceptional terroir, they have raised the Château de Pressac to the rank of Grand Cru of Saint-Emilion in 2012.
The vineyard :
The 33-hectare vineyard is managed according to the principles of sustainable agriculture on a limestone plateau overlooking the Dordogne.
Wine-making :
Manual harvest in crates. Double sorting of the grapes. Vatting by gravity. Vinification by gentle pumping over and/or delestage. Vatting time of 20 to 24 days. Malolactic fermentation partly in new barrels.
Maturation :
Aged in barrels for 16 to 18 months. 50% new barrels.
Blending :
Merlot (77%), Cabernet Franc (9%), Cabernet Sauvignon (11%), Malbec (1%), Carménère (2%)
East of Saint-Emilion, on the right bank of Bordeaux, the Château de Pressac dominates the commune of Saint-Etienne de Lisse. Having experienced the surrender of the Hundred Years War and the advent of a grape variety, the Château de Pressac is a true historical and viticultural stronghold of the region. Today, and since 1997, it is the Quenin family that has the honor of managing the vineyard and property of Pressac. Thanks to their philosophy of excellence and their passion for this exceptional terroir, they have raised the Château de Pressac to the rank of Grand Cru of Saint-Emilion in 2012.
The vineyard :
The 33-hectare vineyard is managed according to the principles of sustainable agriculture on a limestone plateau overlooking the Dordogne.
Wine-making :
Manual harvest in crates. Double sorting of the grapes. Vatting by gravity. Vinification by gentle pumping over and/or delestage. Vatting time of 20 to 24 days. Malolactic fermentation partly in new barrels.
Maturation :
Aged in barrels for 16 to 18 months. 50% new barrels.
Blending :
Merlot (77%), Cabernet Franc (9%), Cabernet Sauvignon (11%), Malbec (1%), Carménère (2%)