The Claret of Haut-Chaigneau

Claret made using the saignée method, following an overnight maceration of separate grape varieties. Two weeks of cold maceration on fine lees. Alcoholic fermentation at 17°C. Partial malolactic fermentation.

Aged in used barrels (35%), new acacia barrels (15%), stainless steel (50%)

Silico-clayey soil with iron deposits, shaped and drained plots.

The wine reveals a brilliant ruby color with garnet highlights, already hinting at its freshness and elegance. The nose opens with a delicate aromatic palette: crisp red fruits – redcurrant, raspberry, cherry – supported by floral notes of violet and peony.

On the palate, the attack is supple and lively, carried by a refreshing acidity that underlines the lightness of the wine without diminishing its depth.

The long, ethereal finish leaves an impression of minty freshness and lingering elegance. This wine, a nod to "new French claret," combines aromatic richness and digestibility, offering immediate pleasure while retaining the nobility of a great Bordeaux.

2018 Vintage