Lussac-Saint-Émilion L'Egerie du Château Chereau

  • Vignobles Silvestrini
  • Bordeaux, France

Method & Production

The method of production is based on sustainable viticulture, with natural weeding every two rows, double and simple Guyot pruning, debudding, green harvesting and one or two leaf trimming according to the climate.

Indigenous yeasts are left to naturally control alcoholic fermentation which takes place for 10 to 15 days in cement or stainless steel tanks.  At the beginning of the maceration, the process of pumping over occurs 4 to 5 times a day, although pneumatic pressing also takes place. Malolactic fermentation follows.

The wine is then aged in one or two year-old French oak barrels for 12 months before release. Vignobles Silvestrini use French oak mainly from centre of France (Allier, Tronçais) and a little from South West.