Château Potensac 2008

Harvesting: always done by hand when the grapes are very ripe. Total destemming. Vatting for 15 to 18 days, depending on the vintage, at a temperature of 28°C, with frequent pumping over. Aged in new or two-wine MERRAIN oak barrels. Duration: 12 to 16 months. Fining with fresh egg whites. Bottled around July of the second year following the harvest.