Technical sheet
Château Franc Mayne 2014 - Grand cru classé Saint-Emilion - Château Franc Mayne

Château Franc Mayne - 2014

Saint-Emilion Grand Cru Classé
  • Area 7.02 ha in production
  • Soil Limestone plateau, clay, sand on clay
  • Average age of the vines 30 years-old
  • Grape varieties 90% Merlot - 10% Cabernet Franc
  • Yield 38 hl/ha
  • Production 25,000 bottles
  • Harvest Manual from 4 to 9 October for the Merlot, 17 October for the Cabernet Franc.
  • Alcohol content 13.5% vol.
  • Vinification Gravity vatting in stainless steel and wooden truncated cone vats, all thermo-regulated.
    Cold pre-fermentation maceration at T°<5°C Alcoholic fermentation with a gradual increase in temperature to reach 28°C.
    Post-fermentation maceration up to 31°C for 8 to 10 days.
    Total vatting time of about a month.
  • Ageing 50% new barrels and 50% barrels that had held one wine (French oak). The total ageing period for this vintage was 16 months.
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