Château LABAT
| Designation | cru bougeois |
| Vineyard Size | 10 hectares (27 acres) |
| Soil type | iron rich sandstone, with a light clayey substrate . |
| Vine varieties | 50% cabernet sauvignon and 50% merlot. |
| Planting density | 10.000 vines per hectare. |
| Average vine age | 20 years. |
| Vine growing conditions | - |
| Pruning method | - |
| Grape harvesting | - |
| Vinification | he grapes are destalked, then slightly crushed and sent into stainless steel fermentation vats which are thermo-regulated. fermentation is lead at the temperature of 28/30° celsius with light “over the top” pumping for a soft extraction of the skins. The maceration can last three weeks. The ageieng of 12 months is made exclusively in french barrels of 225 L., of which 15% are renewned each year. The wine is fined with eggwhites and finally bottled at the vineyard 20 months after the harvest. |
| Maturing | - |