Château Massereau ‘Le Rouge Éclairé’ Rouge 2022
Location: France, Bordeaux, Sauternais, Barsac
Winemaker: Jean-François Chaigneau
Grapes: 80% Merlot, 15% Cabernet Franc, 5% Cabernet Sauvignon
Soil: gravel, limestone, sand
Winemaking: Organic farming. Hand harvest. Fermented in concrete vats for 48 hours with indigenous yeasts. Racked into barrels and the lees are stirred for 3 months.
Clairet: This style of wine has been made for over 6 centuries in Bordeaux.
From the producers: Located in Barsac, about thirty kilometers south-east of Bordeaux, Château Massereau, a 16th century building, a former hunting lodge of the Dukes of Epernon, dominates with its three towers the rows of vines that descend to Ciron. The estate, acquired in 2000 by the Chaigneau family, extends over 21 hectares of which only 11 hectares are planted and in production in a protected ecosystem, a hunting reserve. Jean-François, who chose to be a winegrower, led his brother Philippe, who came from the world of tennis, into his passion.
Quality and authenticity are the key words to give birth to natural wines of great character and expressions of their original terroirs. An extreme viticulture practiced with passion, a permanent questioning for the constant search for improvement at all stages of the elaboration of the wines to offer great wines. Environmentally friendly vitiviniculture for the benefit of the preserved land and the well-being of the vines and grapes, “intelligent organic” cultivation. We limit the use of little copper to maintain microbial life and living soils.
We follow this logic to the cellar by banishing any chaptalization, acidification, yeasting, fining and filtration, with no oenological inputs; all the wines are vinified without sulfur with only a very light use of SO2 during ageing, a total SO2 between 10 and 35 mg/l for all our wines.
Location: France, Bordeaux, Sauternais, Barsac
Winemaker: Jean-François Chaigneau
Grapes: 80% Merlot, 15% Cabernet Franc, 5% Cabernet Sauvignon
Soil: gravel, limestone, sand
Winemaking: Organic farming. Hand harvest. Fermented in concrete vats for 48 hours with indigenous yeasts. Racked into barrels and the lees are stirred for 3 months.
Clairet: This style of wine has been made for over 6 centuries in Bordeaux.
From the producers: Located in Barsac, about thirty kilometers south-east of Bordeaux, Château Massereau, a 16th century building, a former hunting lodge of the Dukes of Epernon, dominates with its three towers the rows of vines that descend to Ciron. The estate, acquired in 2000 by the Chaigneau family, extends over 21 hectares of which only 11 hectares are planted and in production in a protected ecosystem, a hunting reserve. Jean-François, who chose to be a winegrower, led his brother Philippe, who came from the world of tennis, into his passion.
Quality and authenticity are the key words to give birth to natural wines of great character and expressions of their original terroirs. An extreme viticulture practiced with passion, a permanent questioning for the constant search for improvement at all stages of the elaboration of the wines to offer great wines. Environmentally friendly vitiviniculture for the benefit of the preserved land and the well-being of the vines and grapes, “intelligent organic” cultivation. We limit the use of little copper to maintain microbial life and living soils.
We follow this logic to the cellar by banishing any chaptalization, acidification, yeasting, fining and filtration, with no oenological inputs; all the wines are vinified without sulfur with only a very light use of SO2 during ageing, a total SO2 between 10 and 35 mg/l for all our wines.
Location: France, Bordeaux, Sauternais, Barsac
Winemaker: Jean-François Chaigneau
Grapes: 80% Merlot, 15% Cabernet Franc, 5% Cabernet Sauvignon
Soil: gravel, limestone, sand
Winemaking: Organic farming. Hand harvest. Fermented in concrete vats for 48 hours with indigenous yeasts. Racked into barrels and the lees are stirred for 3 months.
Clairet: This style of wine has been made for over 6 centuries in Bordeaux.
From the producers: Located in Barsac, about thirty kilometers south-east of Bordeaux, Château Massereau, a 16th century building, a former hunting lodge of the Dukes of Epernon, dominates with its three towers the rows of vines that descend to Ciron. The estate, acquired in 2000 by the Chaigneau family, extends over 21 hectares of which only 11 hectares are planted and in production in a protected ecosystem, a hunting reserve. Jean-François, who chose to be a winegrower, led his brother Philippe, who came from the world of tennis, into his passion.
Quality and authenticity are the key words to give birth to natural wines of great character and expressions of their original terroirs. An extreme viticulture practiced with passion, a permanent questioning for the constant search for improvement at all stages of the elaboration of the wines to offer great wines. Environmentally friendly vitiviniculture for the benefit of the preserved land and the well-being of the vines and grapes, “intelligent organic” cultivation. We limit the use of little copper to maintain microbial life and living soils.
We follow this logic to the cellar by banishing any chaptalization, acidification, yeasting, fining and filtration, with no oenological inputs; all the wines are vinified without sulfur with only a very light use of SO2 during ageing, a total SO2 between 10 and 35 mg/l for all our wines.