Technical sheet

Château Franc Mayne - 2014

Saint-Emilion Grand Cru Classé
  • Surface 7.02 ha in production
  • Terroir Limestone plateau, clays, sand on clays
  • Average age of the vines 30 years
  • Grape varieties 90% merlot - 10% cabernet franc
  • Performance 38 hl/ha
  • Production 25 000 bottles
  • Harvest manual from 4th to 9th october for the merlot, 17th october for the cabernet franc.
  • Degrees 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 of one wine (French oak). The total ageing of this vintage lasted 16 months.
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