Château Pape Clément
Grape varieties: Cabernet Sauvignon 60 % and Merlot 40%
Age of vines: 30 years
Vine density: 7,700 vines per hectare.
Terroir: Gravel table of clay dating from the end of the Pliocene and the Ancient Quaternary.
Viticulture: Guyot double pruning method - integrated viticulture practices - leaf thinning and bunch thinning in several steps. Green cover and horse ploughing.
Winemaking: The grapes are initially sorted in the vineyard, hand-picked into small crates, manually destemmed, and then put into wooden vats by gravity flow. Cool pre-fermentation maceration. Manual punching down of the cap. The wine is run off directly into new barrels via gravity flow, without any pum- ping. It is then aged for 18 months in new French oak barrels.
Yield: 30 to 40 hectolitres per hectare.