Consultant: Hubert de Bouard consulting, Château l’Angélus Saint-Emilion.
In order to create wines of the highest quality our yield does not exceed 48 hl per hectare. The grapes are harvested at the optimum time of maturity and quality. The vinification is very mindful of the quality of the grapes and begins with a cold pre-fermentation / maceration at 8°C in order to extract the best colour and fruitness.
The alcoholic fermentation lasts one week and is followed by a long “cuvaison” allowing the tannins to become smooth and round. After malolactic fermentation, the wines of the château are aged in oak barrels for 14 to 16 months.
To create the best conditions for finished products, all our ware-houses are air conditioned. The Wines of Mille Anges are authentic and generous with excellent potential for cellaring, but even young they tasty and can be enjoyed.