Château la Tour Carnet
Grand Cru Classé 1855 du Haut Medoc
Grape varieties: Cabernet Sauvignon 40%, Merlot 50%, Cabernet Franc 7% and Petit Verdot 3%
Age of vines: 30 years
Vine density: 8,000 to 10,000 vines per hectare
Terroir: Clay subsoil with a large proportion of limestone covered by a deep layer of Günz gravel forming the famous "butte de la Tour Carnet"
Viticulture: Guyot double pruning method, without a renewal spur. Viticultural practices are environmentally-minded, and carried out in keeping with the profile of each individual plot. Leaf thinning and bunch thinning
Winemaking: The grapes are hand-picked into small crates after an initial sorting in the vineyard. Use of an E1 destemmer. The grapes are put uncrushed into stainless steel vats. Cool pre-fermentation maceration. Manual punching down of the cap. A French oak wine is aged on the lees in barrels for 18 months with regular bâtonnage (stirring with a stick).
Yield: 30 to 40 hectolitres per hectare
