Château Franc Mayne
 

Vats : Thermoregulated wood and stainless steel vats

Vinification  : Traditional ; 5 days cold maceration at 10-12°C followed by the alcoholic fermentation ;post-fermentation warm maceration for 10 to 15 days
at 28°C. Malolactic fermentation in French oak barrels

Barrels : 70% new, 30% have had 1 wine

Ageing in barrels : ageing from 14 to 18 months according to the vintage

Fining : egg whites (not every year)

Filtering : light, before the bottling (not every year)

Annual production (average) : 30,000 bottles

History  
The vineyard  
  The vinification  
Also  
Contact  
     

L’abus d’alcool est dangereux pour la santé, à consommer avec modération