Château du Vieux Guinot – Osage
| Designation | St Emilion Grand Cru |
| Vineyard Size | - |
| Soil type |
The 4 Terroirs ofOsage : Sandreille, 38 ares, clay and limestone, 5 500 vines per hectare La Chapelle, 31 ares, clay and limestone, 7 000 vines per hectare Lagorce, 71 ares, clay, 6 000 vines per hectare Merlots du Nord, 60 ares, clay, 5 500 vines per hectare |
| Vine varieties | 100% merlot |
| Planting density | - |
| Average vine age | - |
| Vine growing conditions | De-leafing by hand on east side – Thinning out the clusters - 6 clusters per plant |
| Pruning method | 5 buds per shoot |
| Grape harvesting | Hand picked into crates |
| Vinification | Vinification in concrete vats – Maceration before fermentation - Temperature 16°C – Exogenous yeasts – Alcoholic fermentation 28°C max – Options for vinification – Soft and gentle – Working on balance - Delestage (Rack and return for oxygenation) carried out once – Emphasis on infusion – Infrequent pumping-over – Stop 1025 - Maceration for 4 weeks – Draining 45 Hl – Malolactic fermentation in barrels |
| Maturing | - |
| Ageing | - |