Château Beauregard 2013

YIELD: 17 hl/ha
PRODUCTION: 20,000 bottles
BLEND: 80% Merlot / 20% Cabernet Franc
ANALYSIS DATA: 13° alcohol / total acidity: 3.30 g/l / pH: 3.60

WEATHER CONDITIONS
A wet spring with a risk of vine disease that was well kept in
check thanks to our decision to convert to organic vine-growing.
Normal dry and temperate summer.
Unsettled weather at the beginning of autumn.
Late ripening helped by fine sunny days.

MANUAL HARVESTING
28 SEPTEMBER TO 9 OCTOBER 2013
With the help of very careful sorting.

VINIFICATION
Alcoholic fermentation: controlled temperature of 25° to 28°C.
Vatting time: 3 weeks.
Malo-lactic fermentation in new barrels for the best batches of
Merlot and in vat for the Cabernet Franc.

AGEING
40% of the First Wine in new barrels for 16 months.
5 different coopers.