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Découvrez nos vins
( cliquez sur château)
Château DURAND-LAPLAGNE
Cuvée Sélection
PUISSEGUIN SAINT-EMILION
Owners :
The BESSOU family, since 1850
This Cuvée Selection, first brought out in 1986,
came from the desire to make a wine in the pure traditional
style of Saint-Emilion, and also to demonstrate the
full potential of the quality terroir of Château
Durand-Laplagne and of the Puisseguin Saint-Emilion
appelation.
Terroir
Situated in the commune of Puisseguin, north-east
of Saint-Emilion, the Cuvée Sélection
of Château Durand-Laplagne brings together a choice
of top quality plots of limestone-clay soils. The final
blend is mainly Merlot, with 80% and Cabernet Franc
with 20%. Grass is grown in the rows to regulate excess
vigour and humidity. These plots have good natural drainage.
Vinification
The grapes pass along a manual sorting table
before the bunches are 100% de-stemmed. The vinification
takes place in small capacity, thermo-regulated vats,
enabling perfect control of temperatures. The vatting
period is 3 or 4 weeks. This wine is a subtle blend
of the most expressive vats.
Ageing
The wine ages in barrel for 12 months. The
proportion of new barrels varies between 30% to 40%
according to the vintage. The barrels are racked every
3 months, and the fining is done with albumin of egg
white. The wine is bottled at the Château by Vignobles
BESSOU.
Production
30 000 bottles (2.000 cases)
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Château de TABUTEAU
LUSSAC SAINT-ÉMILION
Owners :
The BESSOU family since 1850.
Terroir
Situated in the commune of Lussac, 6 kilometres from
Saint-Emilion, the vineyard covers 18.8 hectares of
silicious-clay soils, containing iron deposit in certain
areas.
Vineyard
The grape varieties are 64% Merlot, 16% Cabernet
Franc and 20% Cabernet Sauvignon. The age of the vines
ranges from 11 to 42 years with an average of 23 years.
Grass is grown between the rows in 60% of the vineyard,
to give more effective drainage, a better control of
vigour and an improved quality of harvest. Leaf stripping
and crop thinning are carried out each year according
to need.
Vinification
The grapes are picked mechanically with a manuel
sorting of the bunches before a total de-stemming. The
vinification takes place in small capacity, thermo-regulated
concrete vats, enabling perfect control of temperatures
during the fermentation. The vatting period is 3 to
4 weeks, depending on the vintage.
Ageing
The wine matures in concrete an stainless steel vats
and is racked every 3 to 4 months. The ageing period
is 18 months, at the end of which the wine is fined
with albumin of egg white. The entire harvest is bottled
by Vignobles BESSOU.
Production
140 000 bottles (11000 cases).
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Château CAP DE MERLE
BORDEAUX SUPERIEUR
Owners :
The BESSOU family, since 1890
Terroir
Situated north of the Lussac Saint-Emilion appelation,
the surface area of the vineyard is 11.6 hectares, consisting
of sandy-clay soils with gravel, similar to those found
in Pomerol.
Vineyard
The grape varieties are 77% Merlot, 20% Cabernet Franc
and 3% Cabernet Sauvignon. The age of the vines ranges
from 10 to 32 years, with an average of 20 years.
Vinification
The grapes are picked by mechanical harvester and pass
along a sorting table before being 100% de-stemmed.
The vinification takes place in small capacity concrete
ans stainless steel vats, bringing an excellent contact
between the juice and the cap of skins. The vats are
thermo-regulated, enabling perfect control of temperatures
during the fermentation. Vatting is between 3 to 4 weeks
depending on the vintage.
Ageing
The wine matures in concrete ans stainless steel vats
and is racked every 3 to 4 months. The ageing period
is 18 months, at the end of which the wine is fined
with albumin of egg white. The entire harvest is bottled
by Vignobles BESSOU.
Production
90 000 bottles (7.500 cases)
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