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A naturally produced wine with no fining or filtration and low sulphur levels
in soils rich in clay and silt
Grapes are hand-picked and whole-berry fermented for 8-10 days (traditional maceration carbonique) followed by a further 2 or 3 days on the skins to assist with aromas
grilled asparagus
The fermentation lasts 15 days in steel tanks at a controlled temperature of 13-14° C
Chateau Milon Caprice St Emilion 2021 ABV 14 A naturally produced wine withWinemaking From 2 hectares of vines with an average age of 25 30 years. A portion of the vines are situated at the base of the Saint Christophe des Bardes slope on sand and iron rich sandstone soils, the rest are situated on the gravel soils of Saint Sulpice. Planting is high density at 6,600 9,000 vines per hectare. Part manual and part machine harvest. Cold maceration to enhance aromatics, followed by thermoregulated fermentation and 2 to 3 weeks